Thursday, August 27, 2009

Crockpot Pork for Salads/Tacos + Sonia's Rice

We made big pots of this sweet pork up at girls camp and it was a hit! Some people call this the "Cafe Rio" recipe, but I don't because NOTHING beats Cafe Rio. If you want that, get in your car and drive there and order a salad. So worth it! But to feed your family on a busy work night, this recipe is GREAT because the pork simmers all day in the crockpot. I use this pork to make salads and also for pork tacos, which my kids love.



1 large pork roast or pork loin (I look for good quality, well marbled, etc.)
1 can coca cola
1/2 cup sugar
1 small can chipotle chili's in ADOBO sauce (only use the sauce)
1 tsp. dry ground mustard (heaping)
1 tsp. cumin (heaping)
1 tsp. minced garlic

Remove the chili's from the can of adobo sauce. Pour adobo sauce into a blender along with the
coca-cola, garlic and spices. (rinse can of adobo sauce with coca-cola to get all the sauce out). Blend until well mixed. Place the pork roast in the crock pot and pour the sauce over it. Cook on low for 7-9 hours or until it pulls apart with a fork.

**The chipotle chili's are VERY hot. That is why you remove them and add only the adobo sauce in this recipe. If you like things spicy, you can add some of the chili's. I added one small chili last time I made this recipe and it turned out pretty spicy! I loved it, but the kids didn't.

Sonia's Spanish Rice

In a skillet, heat 2-3 T. vegetable oil. Add 2 cups long grain rice and cook until it starts to brown a little - keep stirring and shaking the pan to avoid burning. Once rice gets a little translucent and puffy, add 1 can diced tomatoes that have been pureed in the blender and one small onion, chopped fine. Stir and cook until onion gets translucent. Pour chicken broth over the rice mixture (about 2-3 cups) and stir well. Cover and cook until rice starts to absorb all of the liquid. This will take about 25-30 minutes. I check it and stir it periodically. If it needs more liquid, I add more chicken broth. Keep covered and continue cooking until liquid has been absorbed and rice is soft.

Tomatillo Ranch Dressing

1 envelope buttermilk ranch dressing
1 cup buttermilk
1 cup mayonnaise
1/2 bunch cilantro
2 tomatillos (casings removed and chopped into large pieces)
1-2 serano peppers with seeds removed

Blend all ingredients in a blender until smooth. Refrigerate and allow to thicken.

1 comment:

Dave and Amy said...

Sounds yummy! And the Spanish Rice sounds super easy. Thanks for sharing!