1- 3lb pork roast shoulder or butt
OR
6 boneless, skinless, chicken breasts
2 cans of COKE
1 1/2 C brown sugar
2 small cans diced chilis
1 - 14oz can of tomato sauce
1 1/2 t chili power
1 1/2 t cumin
DIRECTIONS:
Mix all ingredients in crock pot, then add roast or chicken. Cook the night before on low for 6-7 hours, shred pork or chicken next morning, put back in crock pot and let marinade up to 4-5 hours on warm. If you are in a hurry cook on high for 3-4 hours and then shred it and let it cook another 2.
SERVE:
In tortillas that has melted cheese on it with lime rice and black or pinto beans.
or
On a mix of greens that are on a tortilla that has cheese melted on it with fried tortilla strips.
CAFE RIO, CREAMY TOMATILLO DRESSING FOR THE SALAD:
1/2 C mayonnaise
1/2 C cilantro
1/2 t cayenne pepper
1/2 of a pkg of Hidden Valley Ranch Buttermilk Recipe Dressing Mix
1/4 C buttermilk (sub 1/4 T lemon jice and 1/4 C milk)
1 clove garlic minced
2 tomatillos quartered
DIRECTIONS:
Mix all ingredients well in a blender. Chill before serving.
