Cafe Rio’s Sweet Pork Burrito

Sweet Pork:
2 pounds pork (we use boneless pork ribs) Marinate 3 hours or overnight
36 ounces Coke (3 soda cans) NOT diet
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can diced green chilies
10 ounces red enchilada sauce (Old El Paso brand is gluten free, I like medium spiciness but any will work)
1 cup brown sugar

1. Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about ¼ cup of brown sugar. Marinate for a few hours or overnight.

2. Drain marinade and put pork, ½ can of coke, water, and garlic salt in a baking dish cover with foil and bake at 300 degrees for 1-1/2hrs (or until it shreds easily, but don’t let it get TOO dry)
3. Remove from oven, drain liquids and shred
4. In a food processor or blender, blend ½ 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 pan and cook another hour while cooking the bean and rice below.

Cilantro Lime Rice:
1 cup rice uncooked, long-grain, white rice
1 teaspoon butter
2 cloves garlic minced
1 teaspoon lime juice freshly squeezed
15 ounces chicken broth
1 cup water
1 tablespoon lime juice freshly squeezed
2 teaspoons sugar
3 tablespoons cilantro fresh chopped

1. In a saucepan combine rice, butter, garlic, 1 teaspoon lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
2. In a saucepan combine rice, butter, garlic, 1 teaspoon lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
3. Pour the mixture over hot, cooked rice as you fluff the rice with a fork. Mix until fully combined.

Black Beans
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon cumin
14 ounces black beans rinsed and drained
1 1/3 cups tomato juice
1/2 teaspoons salt
2 tablespoons chopped cilantro

1. Heat oil over medium heat in a large pan. Add garlic and cumin and cook for a few minutes, until the garlic is fragrant.
2. Add beans, tomato juice, and salt. Cook until heated through and some of the liquid is evaporated, stirring frequently.
3. Just before serving, stir in the cilantro.


Sauce:
4 ounces diced green chilies
7 ounces salsa verde
1/2 cup chicken broth
2 teaspoon sugar
1 teaspoon salt

Source: Favorite Family Recipes