Cafe Rio Pork, Pico de Gallo, Creamy Cilantro Dressing and Lime Rice

From my dear friend Amberlee Howes

Café Rio Meat

Pulled Pork
4 lbs Pork Shoulder roast or Beef Rump roast
4-5 cans tomato sauce (small cans)
3 tea. Pressed garlic
1 ½-3 C brown sugar
4 tea. Ground cumin
4 C root beer or caffeine free soda (8 oz cans)
2-4 TBls honey
½ tea. Salt
pepper to taste

Put all ingredients in large crock pot for 8-12 hours (start on High when heated through,
turn down to low)
Pull apart, freeze in two gallon size bags.

Pico De Gallo
1 ½ C diced tomatoes
¼ C diced yellow onion
1 TBls seeded jalapeno pepper
2 tea. Minced garlic
1 TBLs lime juice
1 TBLS lemon juice
1 TBLs chopped cilantro
salt and pepper to taste

combine all ingredients together and chill two hours before serving

Creamy Cilantro Sauce Dressing
1-16 oz jar of mild green salsa
1 pkg buttermilk dressing –dry
½ C sour cream
½ C low fat mayo
½ C buttermilk or milk w/ a squirt of lemon juice
1 C fresh cilantro
2 cloves pressed garlic
¼ tea cayenne pepper
½ tea salt
2 TBLS fresh lime juice
½ tea cumin
¼-1/2 C sugar
a few drops of Tabasco sauce (to taste)
Blend all together until smooth and store in fridge

Lime Rice
2 TBLS butter
1 ¼ C Rice

Melt butter and add rice to it add

2 ¼ C chicken broth
¾ tea salt
pepper to taste

Bring to a boil, reduce heat and simmer covered for 20 minutes stirring occasionally after
rice is cooked, add

Juice and zest of 1 large or 2 small limes.
2 TBLS chopped cilantro
¼ tea cumin

Mix together, put lid back on and let flavors blend together.

In taco shell or flour tortilla, add pork, pico de gallo, cilantro dressing, rice, black beans,
lettuce, cheese, sour cream or sauce and roll up and eat.