(I have two recipes for this and I usually use the other one. Find it here: Cafe Rio Pork)
3-5 lb Pork Loin or Pork Roast
1 ½ cans coke classic
1 c. sugar
7oz can chipotle chilies in adobo sauce –provides a lot of heat (or plain adobo sauce for sweeter sauce)
1 tsp dry ground mustard heaping
1 tsp heaping cumin
1 tsp minced garlic
Remove the chilies (throw chilies away) from adobo sauce add all ingredients except pork in a blender. Rinse can of adobo sauce with coke to get all the sauce out. Blend in blender until well mixed place pork in crock pot and pour sauce over it. Cook for 4-6 on high or 7-9 hours on low.
Carefully turn roast over halfway through. Cook in sauce until it is pull apart tender and shred. Put shredded meat back into sauce. Serve over rice, on a salad, or in a tortilla!
1 c. rice
2 c. water
3 cubes chicken boullion
½ tsp dried onion
¼ bunch cilantro
1 tbsp oil
1 fresh lime
Cook rice with all ingredients in pot or rice cooker. Squeeze fresh lime juice over rice and mix lightly before serving.
Creamy Cilantro Salad Dressing
1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
½ serano pepper with seeds removed (adds heat)
Blend in blender, let sit to thicken. Dressing contines to get hotter when it is stored in the fridge.