Cafe Rio sweet pork

Sweet Pork
Ingredients:
2 pounds pork (I used boneless pork ribs)
3 cans Coke (NOT diet), buying the 2 ltr. is cheaper
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can sliced green chilies
3/4 can enchilada sauce (I use Old El Paso brand, mild spiciness but any will work)
1+ cup brown sugar

Directions:
1. Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. (I did mine overnight)
2. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on low for 6- 8 hours.
3. Remove pork from crock pot and drain any liquid left in the pot. Shred pork. (for those of you who have a Bosch mixer, place meat in mixer with wire whisks and mix on speed 1 for 15-20 seconds, it will be perfectly shredded!)
4. In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
5. Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Cilantro-Lime Rice
Ingredients:
1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 Tbsp. fresh chopped cilantro


Directions:
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice

Cilantro Ranch Dressing
Ingredients:
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (I left this out, I don't like it too spicy)

Mix all ingredients together in the blender. That's it!