The Famous Cafe' Rio Dinner...

I wish I could say I made this one up... but alas... it was given to me by a good friend, which made her an even better friend, because this has become a staple in our home. I'm always in the mood for Cafe' Rio. If you have ever eaten there, you'll know why. :)

Cafe' Rio Pork:
You'll need at least 3 lbs of pork roast (butt :o) or shoulder work best, but I have done it with just about any cut and it works- it does seem that the fattier the better, and bone-in has a little more flavor but you do have to fish them out.)
1 large pork roast
1 cup Worcestershire
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
1 T. dried minced onions (I actually cut up real ones)
1 cup brown sugar
1 cup red enchilada sauce

Sprinkle all ingredients except the last two over roast and cook in a Crockpot on low all day. One hour before serving, shred roast in Crockpot, and add the brown sugar and enchilada sauce- mix well.

Cafe' Rio Lime Rice:
2 cup
4 cups water (That will make about 4-5 cups of rice, if you need more or less the ratio is 1:2)
1-2 tsp chicken bullion
1 T. fresh lime juice
1 T. garlic powder
1 T. dried minced onion pinch of salt
1/2-1 cup chopped cilantro
1 T. lime juice
1 cup green enchilada sauce

Combine first 4 ingredients, cover, and let it come to a boil and turn it down to medium. (Or cook rice however you cook it) When it is done, add the other ingredients, and stir.

Cafe' Rio Black Beans:
3 cans black beans
1 can drained diced tomatoes
2 cloves garlic, minced (or garlic salt or powder)
1 tsp cumin
1 T olive oil
1/2 tsp salt
2 T chopped cilantro

In a sauce pan, heat oil, cumin and garlic. Throw in the rest until warm.

How to make a Cafe' Rio Salad:
One large tortilla or a handful of tortilla chips topped with chopped lettuce, lime rice, black beans, pork, guacamole, chopped cilantro, a lime wedge, cheese, and a lime/ranch dressing.