Cafe Rio Salads/Burritos

Meat:
2 1/2 lbs Pork Tender thawed (roast style)
Mix:
1 1/2 C brown sugar with
1 1/2 C salsa
1 can coke
(just do equal parts of brown sugar & salsa - how ever much you think you need/want)
Put pork in Crock-Pot and pour mixture over it. Cook it on low for 7 hrs (or until meat is cooked). Shred pork and cook an additional 30 min minimum. The pork will absorb all the juices.
(I substitute chicken because I like it much better than pork, usually I do about 6 large chicken breasts. I also though it was really sweet at first so I started using diet coke and it helped a lot)

Cafe Rio Rice
3 cups rice
6 cups water
4 tsp. chicken bouillon
1 Tbs. butter
1/2 onion chopped
4 tsp. minced garlic
1/2 bunch cilantro, chopped
1 can diced green chilies
1/2 tsp. salt
Saute onion and garlic with the butter until the onion is soft. Add the rice and water and all other ingredients and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for about 15-20 minutes.

Creamy Cilantro Tomatillo Salad Dressing
1 package dry Hidden Valley Ranch Dressing
1 cup mayonnaise
1/3 cup buttermilk
1 cup cilantro
2 cloves garlic
3 tomatillos (skin off)
1/2 tsp cayenne pepper
Put all ingredients into a blender. Chill before serving and it will thicken.

For those of you that haven't had a Cafe Rio Salad.......Serve in a bowl with warm tortilla. Layer rice, beans, pork, romaine lettuce, crushed tortilla chips, and dressing.