Cafe Rio Pork Salad Recipe

Ok so I just have to brag for a second... I made dinner last night and IT TASTED GOOD! I have been trying to be a good wife and cook dinner but cooking is not that easy! Well, it's not the actual cooking that is hard but it's just the time that it takes and then the CLEAN UP! So I have cooked pretty much everyday and trying all these new recipes and I hadn't had much luck with making anything that was worth the time and effort... until yesterday. Danny loves Cafe Rio's pork burritos so I started looking for the recipe and I came across it on a cooking blog. I have tried different copy cat recipes for Cade Rio and none of them really tasted the same but this one really does! Danny loved it and I have to admit, it was pretty good. (don't you dare ask how many calories it had) Anyways, I thought I would share the recipe... For the pork: 2 pounds pork 3 cans Coke (NOT diet) 1/4 c. brown sugar dash garlic salt 1/4 c. water 1 can sliced green chilies 3/4 can RED enchilada sauce 1 c. brown sugar 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.Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.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. Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it! For the Cilantro Lime Rice: 1 c. uncooked 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 tablespoons fresh chopped cilantro 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 For the black beans: 2 Tbsp. olive oil 2 cloves garlic, minced 1 tsp. ground cumin 1 can black beans, rinsed and drained 1 1/3 c. tomato juice 1 1/2 tsp. salt 2 Tbsp. fresh chopped cilantro In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. And for the best part, the House Dressing: 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK) 1 c. mayonnaise 1 c. buttermilk 2 tomatillos, remove husk, diced 1/2 bunch of fresh cilantro 1 clove garlic juice of 1 lime 1 jalapeno (I like it spicy so I kept the seeds in it, if you like it mild, just remove the seeds) Mix all ingredients together in the blender. That's it! If any of you try it, let me know what you think. Oh and for the tortialla strips, I just cut some corn tortillas in to thin stips and fried that (ugh, bad, I know).