Cafe Rio Pork

3 - 4 lb pork roast
1 c. brown sugar
1 can coke
1Tablespoon cumin
1 bottle red taco sauce

Mix all together and pour over meat. Cook in crockpot for 12 hrs over low heat.


Creamy Tomatilla Dressing

1 envelope Buttermilk Ranch Dressing
1 c. mayo
1 c buttermilk
3 tomatillas
1/3 bunch of cilantro
1 clove garlic
1/8 tsp. cayenne
1/2 Tablespoon lime juice

Mix all in blender and chill

I got this recipe from Missy Tripp. It was on my email and so I had to put it somewhere.

Savory Pork or Beef Carnitas

1 Boston butt pork roast (3-4 lbs.), trimmed of visible fat OR 3-4 lbs of beef roast
1 package reduced-sodium taco seasoning
3 cloves of garlic, sliced
1 large onion, quartered
1 can (4 oz.) whole green chilies, drained

6-8 flour tortillas
shredded lettuce
chopped tomatoes
sliced avocados
sour cream
lime wedges
chopped scallions
fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chilies in a 4 ½ to 6 quart slow cooker and add about 1 cup of water. (If roast is about 3 lbs use slightly less than 1 cup of water, if it is closer to 4 lbs use a full cup.) Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low heat.

Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with the toppings.

A 3 lb. roast is enough for 2 meals for our family. For New Years I used about a 4 lb. chuck roast and it easily fed 12 adults. To make pulled pork sandwiches I freeze the leftovers, and then combine them with a bottle of bbq sacue and serve them on buns.

Savory Pork Carnitas

1 Boston butt pork roast (3-4 lbs.), trimmed of visible fat
1 package reduced-sodium taco seasoning
3 cloves of garlic, sliced
1 large onion, quartered
1 can (4 oz.) whole green chilies, drained

6-8 flour tortillas
shredded lettuce
chopped tomatoes
sliced avocados
sour cream
lime wedges
chopped scallions
fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chilies in a 4 ½ to 6 quart slow cooker and add about 1 cup of water. (If roast is about 3 lbs use slightly less than 1 cup of water, if it is closer to 4 lbs use a full cup.) Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low heat.

Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with the toppings.

A 3 lb. roast is enough for 2 meals for our family. For the pulled pork sandwiches I froze the leftovers, and then just combined them with a bottle of bbq sacue and served them on buns for the sandwiches.

Lime Cilantro Pork Tacos

2-3 pound pork roast
Salt
Pepper
Sliced onion
½ c. fat free chicken broth
¼. C. lime juice
¼ c. brown sugar
½ c. chopped plum tomato
½ small jalapeno, seeded and chopped
3 T. chopped cilantro
2 T. chopped onion
2 ½ t. fresh lime juice
8 (6”) flour tortillas
Combine first 7 ingredients in a crock pot and cook 3-4 hours on high (5-6 on low). Shred pork. Combine next 5 ingredients to make a salsa. Spread pork and salsa on warmed tortillas (my kids also like cheese). Serve immediately