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Today was my first attempt on making homemade Cafe Rio! I didnt do too shabby either!

CAFE RIO PORK
Pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
LIME-CILANTRO RICE

2 cups water
2 cups Minute Rice
1 bunch cilantro, finely chopped
Juice of 2 limes
2 tsp. crushed garlic

Bring water, lime juice, and garlic to a boil. Add rice and cilantro and remove from heat. Cover and allow rice to soften.

CREAMY TOMATILLA SALAD DRESSING ( the best part)
1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1 tsp. crushed garlic
� of a bunch of fresh cilantro
1 tsp. cayenne pepper
Juice from 1 lime (about 2 tsp.)
Salt & pepper

Blend all ingredients in the blender. Refrigerate.

SERVING:

Of course you can assemble everything burrito style. I prefer salad style. For one serving, I first put a tortilla on a plate (or a large serving bowl). Then melt a little cheese on the tortilla so when the salad is gone you can have a cheese tortilla with the creamy tomatilla dressing. YUMMY!! Then put rice, black beans, pork, some chopped lettuce, and the dressing on the tortilla. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want. I added some pico and some tortialla strips. This salad is to die for.