Café Rio Pork

Combine & rub on:
3 ½ - 4 lbs. pork roast
2 T. brown sugar
1 – 1 ½ t. cayenne pepper
2 t. cumin
1 t. salt
Put in crock pot on low overnight.
In the morning,
Shred pork roast, remove bones or fat Put back in crock pot and add:
1 can coke
1 can chicken broth
2 cloves garlic, minced
1 small onion chopped
Keep on low until ready to serve for lunch or dinner
An hour before serving add:
1 C. brown sugar
Serve as tacos or salad with tomatillo dressing.

Kathy Black’s Chile Verde that Erik makes & Scott loves!

Put in crock pot:
1 pork roast (shoulder)
Top with:
1 chopped onion
1 can green chilies
Cook on low for 11 hours.
Drain fat and shred with fork.
Add and cook 1more hour
1 16 oz. can tomatillo sauce
Serve with: flour tortillas, white rice, black beans, fresh salsa, cilantro, sour cream and lime juice.