Cafe Rio....YUM

If you don't know what Cafe Rio is boy are you missing out. It is a burrito place located in Utah Valley, Utah that has wonderful sweet pork.
I got the following recipes from my surrogate mom Julie Hayden on a trip we made back to their house. They have made the rounds now in my family and at church. Once you try the recipes you will know why they are so popular.
(Next time I make it I'll attach a picture.)

Café Rio Dressing

1c. mayo
1c. Milk
1 pkg. Hidden Valley Ranch dressing mix
2 tomatillos
2 seranno peppers (seeded)
1/2 bunch of cilantro

Place ingredients in blender and process until smooth. Serve on Burritos or salads.
For less heat use 1 pepper.

Café Rio Rice
1c rice
1 can (14.oz) chicken broth+ 1 1/2 cans water
small onion,chopped & sauted
1 lime
cilantro

Cook rice in broth & water; towards the end of cooking add the following: sauted onion, lime zest, 1 tsp of lime juice & cilantro.

Café Rio Pork
4 to 5 lb. boston butt or shoulder roast (picnic roasts work too)

Cover 1/2 with water and cook on low for 6 hours in the crock pot or 275 degrees in oven. Drain liquid and add:

1 bottle red taco sauce
1 can coke
1 cup Brown sugar
1 Tbs. Cumin

Cook for 3 more hours. Shred pork. Place pork with rice, black beans, dressing, lettuce tomatoes, sour cream, cheese,etc. in warm tortillas. Pork may be frozen for leftovers too or served on buns.

Café Rio CHICKEN
5 lbs. Chicken breasts (boneless & skinless)
1 small bottle Zesty Italian dressing
1 Tbs. Chili powder
3 cloves garlic
2 pkg. Ranch dressing mix+ 1 c water
1 Tbs Cumin

Mix all ingredients together in a large crockpot. Cook on HIGH for 5 to 7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist for best flavor.