The best ever Pulled Pork

1 1/2 c brown sugar

1/2 c soy sauce

1/2 c ketchup

1/4 c honey

2 T vinegar

3 T minced garlic

1/4 t ginger powder

1 t salt

1/2 onion (sliced)

3-4 lb pork roast

Place sliced onions in the bottom of the crock pot. Add roast. Mix the rest of the ingredients and pour over the roast. Cook 2-3 on high or 4-5 on low. Shred the pork and leave in for at least an hour. Great in burritos.
Susanne Nelson


Christina's tip: Take some leftovers and roll up in tortillas. Freeze or save for leftover enchiladas. Place rolled tortillas in a pan and poor Green Chili Enchilada sauce over it. Cook 350 until bubbly and enjoy! One of our favorites. See pic below:

Knock-Off Cafe Rio Sweet Pork or Chicken Burrito or Salad

INGREDIENTS:

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.