This recipe is fabulous and from my friend Corinne (though the Cafe Rio Rice is something I found somewhere on the web a year or so ago). The pulled pork is so moist and the sauce is awesome. I usually have it as a burrito bowl (skip the tortilla), but my hubby and kids love it burrito style. Really, give this meal a try it does not disappoint.
pork shoulder butt roast (I used about a 5 lb roast)
1 1/2 cups salsa
1/3 cup brown sugar
Place pork in crockpot. Mix together salsa and brown sugar and pour over pork roast. Cook all day on low, turn on high the last hour (makes it easier to shred). Take pork out of crockpot, shred and put back in crockpot, mixing it up well to incorporate all the flavors.
*Another way to cook this to make it SUPER moist is to put the pork roast in the crockpot the night before with enough beef or chicken broth to go half way up the roast. Set to low and cook all night for 10-12 hours. In the morning pour out the broth, mix the salsa and brown sugar together and pour it over the roast, then cook for about 6 hours on low and shred as described above.
3 tomatillos (paper skins removed, washed and quartered)
1 packet buttermilk ranch salad dressing mix (the dry mix)
1/2 cup buttermilk
1 cup cilantro
1 cup mayo
1 clove garlic
Put all this in a blender and blend until very smooth.
Cafe Rio-alike Rice
(I've never been to Cafe Rio so I have no idea if this really tastes like their rice, but I do think it's yummy.)
4 cloves garlic, minced
1/2 a bunch of cilantro
1 teaspoon cumin
1 can green chilies
3/4 teaspoon salt
1 tablespoon butter
1/2 an onion, chopped
Blend all ingredients together in a blender, then put in a pan and add 6 cup of water. Bring to a boil. Add 3 cups of regular long grain rice and simmer for 25 to 30 minutes.
Possible toppings for burritos/salads:
shredded jack or cheddar cheese
pico de gallo
Put some of the cilantro sauce on a tortilla, top with shredded pork and any desired toppings. So darn good!