Recipe: Cafe Rio (Yummy dinner tonight! Easy too, I made it a while ago and just took it out of the freezer!)

This is WONDERFUL recipe that I got several years ago at Young Women's Girls camp.  This was intended for a salad but I usually make it as an enchillada.  This freezes really well.  I just freeze the shredded meat and the sauce in small servings in a zip lock baggie.  It makes for easy dinners.  Just thaw and put in whatever type of beans you want: pinto, black or refried (or none) along with rice and cheese with the shredded meat and sauce inside the enchilada, just be sure to reserve some sauce to put on top to bake it.  Then serve what ever sides you want.  You can make guacamole and I have a great 3 bean salad that Hannah absolutely loves that I got from Pampered Chef years ago.  I can't remember if I have included the Cafe Rio recipe on this blog or not, so just in case.

Here is the recipe for the meat and sauce:

Pork
6 lbs pork roast
4 to 5 cans tomato sauce (8 oz each)
3 t garlic
2 - 3 C brown sugar
4 t cumin
4 C Dr. Pepper
2 - 4 T molasses
1/2 t salt
pepper to taste

I put all this in a crock pot for at least 8 - 10 hours.  The longer the better, the meat will just fall apart and be so tender.  I have not found this version on the internet.  I am pretty sure this is an original recipe from my friend Lori from our ward.

I will also include the Lime Rice and Creamy Cilantro Dressing recipes although I didn't use them in this dinner that I took a picture of.

LIME RICE
2 T butter
1 1/4 C rice
1 C chicken broth
3/4 t salt
pepper
Juice and zest of 1 large or 2 small limes
2 T chopped fresh cilantro
3/4 t cumin

In a cooking pot, melt butter with rice, add liquid ingredients and other ingredients.  Bring to a boil, reduce heat, cover and cook according to rice directions.

CREAMY CILANTRO DRESSING (I love this!!!!!!!!)
1 8 oz jar of green salsa, medium spiciness
1 pkg buttermilk ranch dressing (dry)
1/2 C sour cream
1/2 C low fat mayonnaise
1/4 C buttermilk
1 C fresh cilantro
2 t garlic
1/4 t cayenne pepper
1/2 t salt
2 T fresh lime juice
1/2 t cumin
1/4 C sugar
Few drops of Tabasco sauce (taste the dressing before adding this, you may find it is already spicy enough)
Blend all together in the blender until smooth and creamy.
Can add chopped letuce, Cafe Rio Pork, black beans, pico de gallo, guacamole, cheese, and crushed tortilla chips to salad
Serve on tortilla if desired.