Barbecued Pulled Pork Sandwiches

2 ½ lbs. pork roast
1 bottle (14 ounce) of your favorite barbecue sauce
1 teaspoon brown sugar
1 TBSP fresh lemon juice
1 medium onion, chopped
8 hamburger buns or hard rolls

Place the pork roast in a crock-pot and cook on low for 10-12 hours or on high for 5-6 hours or until done.  Remove the pork roast from the crock-pot.  Shred the meat with two forks and pour out any liquid from the crock-pot.  Return the pork to the stoneware and add the barbecue sauce, brown sugar, lemon juice and onion.  Cook on low for 1 hour or on high for 2 hours.  Serve the pork on hamburger buns or hard rolls.

Café Rio At Home

Source: my sister-in-law

1 medium pork roast (3-5 lbs.)

1 1/2 - 1 3/4 cups sugar (you can add up to 2 cups depending on how sweet you like it)

1 can coke

16 ounces “FRESH” salsa

In crock pot, place pork roast with a small amount of water.  Cover and let cook 8-12 hours on low heat until cooked through.  Drain the fat from the crock pot and shred the meat.  Pour coke, salsa, and sugar over the roast and stir.  Cover and let cook for 1 hour.  When done serve with lime rice (see recipe below), your favorite beans (pinto, black, or refried) and put all ingredients on a warm tortilla and cover with tomatillo dressing (see recipe below) that has been warmed.

Tomatillo & Cilantro Dressing (green ranch sauce)

1 package buttermilk ranch dressing

1 cup mayonnaise

1 Tablespoon lemon juice, and milk to make 1 cup buttermilk*

1 cup sour cream

1 cup chopped cilantro

3 tomatillos (green tomato – can use canned ones)

3 cloves garlic

In a blender, put buttermilk, sour cream, mayo and package of buttermilk dressing.  Take cilantro bunch and tear off leaves (do not use courser stems, but little ones connected to leaves are okay.)  Place cilantro leaves in blender.  Peel covering off of tomatillos and remove core.  Chop in half, place in blender.  Add minced garlic and cayenne pepper into blender.  Blend all ingredients until smooth.  Keep refrigerated until ready to serve.  Warm for pork burritos.

Lime Rice

2 cups white rice

3 ¾ cups chicken stock

⅛ cup fresh lime juice

1 teaspoon grated lime peel

2 tbsp butter

Add chicken stock, lime juice, and grated peel to large heavy saucepan on medium heat bring to boil.  Stirring occasionally.  Add rice.  Reduce heat.  Cover and cook until rice is tender and all liquid is absorbed (about 20 minutes.)

*So, to make your own buttermilk (which is what I do since I'm lactose intolerant) is put 1 TBSP lemon juice or vinegar in my liquid measuring cup, then add milk to make 1 cup.  Allow to sit 5 minutes before using so the milk sours.  If you aren't lactose intolerant, omit this and just use 1 cup buttermilk.

Creamy Italian Chicken

¼ cup butter
2 boneless, skinless chicken breasts
1 Italian Dressing mix packet
1 (4 ounce) container cream cheese
1 can cream of mushroom soup (see alternative below)

Cream of Mushroom Alternative:

¼ cup butter
¼ cup flour
2 cups milk
1 (8 ounce) can mushrooms, keep the juice in

For cream mixture: Melt butter. Add flour and stir over medium heat until thick and bubbly. Slowly add milk while stirring. Add mushrooms. Allow to thicken over medium heat.

In a crockpot melt butter.  Add chicken and sprinkle packet of Italian Dressing mix over the chicken.  Cook on high for 3-5 hours until chicken is done.  Shred with a fork.  Add cream cheese and cream of mushroom soup (or alternative).  Cook on low for 1 more hour.  Serve over rice.