Cafe Rio Salad

Pork

  • 4 lbs pork roast
  • 5 cans tomato sauce (8 oz.)
  • 3 tsp pressed garlic cloves
  • 2 cup brown sugar
  • 4 tsp cumin
  • 4 cups Dr. Pepper
  • 3 tbsp molasses
  • 1/2 tsp salt
  • Pepper to taste

Put all ingredients in a crock put and cook until done.

Lime Rice

  • 2 tbsp butter
  • 1 1/4 cup rice
  • 2 1/4 cup chicken broth
  • 3/4 tsp salt
  • pepper
  • juice and zest of 1 large (or 2 small limes)
  • 2 tbsp chopped cilantro
  • 1/4 tsp cumin

In a large skillet, melt butter with rice. Add the liquids and other ingredients. Bring to a boil. When boiling, reduce the heat, cover, and cook for 20 minutes.

Creamy Cilantro Dressing

  • 1 16oz. jar of Victoria Green Salsa (or any green salsa with tomatillo as the main ingredient)
  • 1 pkg buttermilk ranch dressing (dry mix)
  • 1/2 cup sour cream
  • 1/2 cup low fat mayonnaise
  • 1 cup fresh cilantro
  • 2 cloves pressed garlic
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 tbsp fresh lime juice
  • 1/2 tsp cumin
  • 1/2 cup sugar
  • few drops of Tabasco sauce (optional)

Blend all ingredients in blender until smooth and creamy.

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