Cafe Rio Pork with Rice and Black Beans

 3 lbs pork (boneless pork rib meat or pork roast)
1 1/4 cup brown sugar
1/4 cup water
3/4 cup (10oz) red enchilada sauce (old el paso brand, medium)
5 cans Coke (not diet)
dash of garlic salt
2 cans diced green chiles
1 tsp red cayenne pepper
2 tsp cumin
1 tsp salt
1. Put the pork in a heavy duty ziploc bag to marinade.
2. Combine three cans of coke, about 1/2 c. of brown sugar, cumin, cayenne pepper, and salt. Mix well. Pour mixture into bag over pork. Marinade overnight.
3. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for about 8 hours (or until it shreds easily, but don't let it get too dry).
4. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. 
5. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
6. Put shredded pork and sauce in crockpot and cook on low for 2 hours.
  

Cilantro Lime Rice
Juice of one lime
4 t chicken bullion
2-3 minced garlic cloves (I like the jar that is already minced)
½ bunch cilantro chopped finely
1 can green chilies
1/2 t salt
1 medium onion chopped 

1. Chop all ingredients above coarsely then fry in 1 T butter or olive oil for a few minutes.
2. Add 1 ½ cup rice and fry for an additional 1-2 minutes 
3. Add 3 cups water, bring to a rapid boil, turn down heat to med. Low, cover and simmer for approx. 20 minutes.

Cafe Rio Black Beans 

2 Tbsp. olive oil 

2 cloves garlic, minced 

1 tsp. ground cumin 

1 can black beans, rinsed and drained 

1 1/3 c. tomato juice 

1/2 tsp. salt 

2 Tbsp. fresh chopped cilantro

 

1. In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it.

2. Add beans, tomato juice, and salt.

3. Continually stir until heated through.

4. Just before serving stir in the cilantro.