Cafe Rio Sweet Pork

 3 lbs pork shoulder/butt

16 oz coca-cola soda (not diet), divided

1/4 cup water

1 t garlic salt

1/8 t salt

1/4 pepper

1 (4oz) can diced green chilies

1 (10 oz) can red enchilada sauce

3/4 cup packed brown sugar

Spray inside of a large crock pot with cooking spray.  Place pork roast inside.  Pour 8 ounce of coke (use a measure cup) and water around pork. (It doesn't need to cover roast) Sprinkle evenly with garlic salt, salt and pepper.  Cover with lid and cook on high heat for 6 hours or on low hear 8-9 hours.  

Remove pork from crock pot and transfer to cutting board.  Discard liquid from crock pot.  Shred pork with two forks, and remove any fat.

In a blender or food processor, blender the remaining 8 ounces of coke, diced green chilies, enchilada sauce and brown sugar.  Blend until smooth.

Place shredded pork back in crock pot.  Pour enchiladas sauce mixture over the shredded pork.  Cover crock pot with lid and cook 2 hours on low heat. 

Serve pork in burritos, salads and tacos.  

Cafe Rio Sweet Pork

Ingredients

 3 lbs pork shoulder/ butt

16 oz coca-cola soda (not diet) divided

1/4 cup water

1 t. garlic salt

1/8 t. salt

1/4 t. pepper

1 (4 oz) can diced green chilies

1 (10 oz) can red enchilada sauce

3/4 cup packed brown sugar

Instructions

Spray inside of a large crack pot with cooking spray.  place pork roast inside. Pour 8 ounces of coca-cola (I use measuring cup) and water around pork.  (It does not need to cover the roast).  Sprinkle evenly with garlic salt, salt and pepper.  Cover with lid and cook on high heat for 6 hours, or on low heat for 8-9 hours.

Remove pork form crock opt and transfer to cutting board.  Discard liquid from crock pot. Shred pork with two forks, and remove any fat.  

In a blender or food processor, blend the remaining 8 ounces of cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.

Place shredded pork back in crock pot.  Pour enchilada sauce mixture over the shredded pork.  Cover crock pot with lid and cook 2 hours on low heat.  

Serve pork in burritos, salads or tacos.  

~Macaroni Chili Casserole~

Macaroni Chili Casserole

• 1 lb. ground beef
• 1 lb. hot Italian sausage
• 1/4 cup chopped onion
• 2 can black beans, drained
• 1 little can of hot tomato sauce
• 2 can sweet corn, drained
• 1 cans dice tomato, undrained
• 2 can tomato soup
• 1 tbsp chili powder
• 1 can chopped green chili
• 2 tsp cumin
• 1 box of macaroni, cooked and drained

Cook and drain the macaroni according to box instructions. Then in a skillet, brown beef and sausage with the chopped onions. We added sea salt and pepper to the meat and onion mixture while it cooked along with the chili powder. I let it simmer while we waited for the pasta to finishing cooking. Then we put all the ingredients in a big soup pot over the stove and heat it through until hot.

Just before serving add cilantro and shredded cheese.

This was a HUGE hit!!! Our little picky eater, Jolene, not only helped "sample" but had two bowls at dinner time! This is one we will be making lots. It is the perfect winter meal on those cold days.

~Italian Baked Penn~

 

Italian Baked Penne

1 package (16oz) penne rigate

1 package (1lb) ground mild Italian sausage

1 c. chopped onion

2 garlic cloves, crushed, or 1/2 garlic powder

1 package {8 oz} sliced fresh white mushrooms

1/4 t ground black pepper

1/2 t. Italian seasoning

1 can {14.5 oz} Italian style diced tomatoes

2 cans {14.5 oz} crushed tomatoes

3 c. fresh spinach, roughly chopped {optional}

8 oz. mozzarella cheese, grated

1 c. grated Parmesan cheese, divided

Preheat oven to 425 degrees

Bring water to boil in large pot of salted water.

Add penne pasta and cook until al dente, about

8 minutes. Drain and return to pan.

While pasta is cooking, heat large skillet over

medium-high heat. Add sausage, onion and garlic

and saute, until sausage is cooked through,

breaking up meat with back of spoon, about 10 minutes.

Add mushrooms and saute 3 minutes. Add pepper,

Italian seasoning and tomatoes to pan.

Simmer, stirring occasionally, about 8 minutes.

Combine sausage mixture to pasta, spinach, mozzarella

cheese and 1/3 cup Parmesan cheese.

Pour into 13 X 9 inch glass baking dish. Sprinkle

remaining 2/3 cup Parmesan cheese over.

Bake 15 minutes or until cheese is melted

and sauce is bubbling.