Café Rio Pork
(Debbie)
3
lbs. pork roast (shoulder or butt)
1
cup dark brown sugar
1 liter bottle of Coke
1 tsp. dried oregano
1 tsp. powdered ginger
1 tsp. salt
1 tsp. garlic powder
2 TBS. dried minced onions
1 cup dark brown sugar
1 cup red enchilada sauce (opt.)
Cook first 8 ingredients in a crock pot on low all day (about 6-8 hours.) When
pouring in Coke, I pour enough Coke so that the meat is half way covered. Check often.
One hour before serving, remove roast and shred it. Dump out cooking juices. Put shredded pork back into crock pot and add
sugar and enchilada sauce (optional).
Cook for one more hour.
Café Rio
Dressing (Debbie)
1
cup mayonnaise
1 cup sour cream
10 sprigs of cilantro
1 - 2 green tomatoes (fresh or canned)
2 green onions (washed and chopped)
2 cloves of garlic
1/2 jalapeno pepper (seeds and all)
juice of 1 lime
1 - 2 tsp. of salt, to taste
Place
all ingredients in the blender and blend until smooth. Dressing lasts for 2 weeks in refrigerator.
Eat with Café Rio Pork Taco’s or fajita flavored chicken or beef with grilled
onions and bell peppers.
Sweet Pork Taco’s
(Leisa)
Pork Roast (Shoulder, Butt, or sirloin)
1 cup water or Cola
1 can diced green chiles
1/2 TBS. Chili powder
1/2 TBS. Cumin
Pinch of cayenne pepper
2 cups brown sugar
1/2 bunch Cilantro - chopped
juice from 1/2 a lime
Set aside 1 cup brown sugar and the
cilantro. Cook all remaining ingredients
in crockpot on high 4 - 5 hours or low 6 - 8 hours. 1 hour before serving, empty most of the
juices and shred pork. Add remaining cup
sugar and mix. Replace lid and cook 1
more hour. Just before serving, stir in
cilantro and squeeze lime juice over top.
Serve in tortillas with all the fixings buffet
style! Black beans, sweet corn, brown
rice, sour cream, cheese, and cilantro ranch sauce for an extra kick.
Cilantro Ranch
Sauce (Leisa)
1- 16 oz. carton sour cream
1 bunch cilantro
1 package dry ranch dip mix
1/2 jalapeno pepper – take out seeds if you
want a mild flavor
Juice from 1/2 a lime
Setting aside
lime, blend all ingredients in a blender/food processor until smooth. Squeeze in lime juice and stir. Serve over your favorite taco’s or use as a
dip!
Honey Lime Pork
Chops (Andrea)
6 boneless pork chops (approx. 4 oz. each)
1/2 cup lime juice
1/2 cup soy sauce
2 TBS. honey
2 cloves garlic minced
Marinade:
Mix lime juice, soy sauce, honey and garlic.
Marinate pork chops, grill and serve.
Hot Ham & Cheese Sandwiches
(Stefanie)
Sandwiches:
12
small rolls
12
Swiss cheese slices
Sliced deli ham (about 1/2 lb)
Mayonnaise
Sauce:
1-1/2
TBS. poppy seeds
1
stick butter melted
1
1/2 TBS. prepared mustard
1/2
tsp. Worcestershire Sauce
1
TBS. minced onion
Make
sandwiches with mayo. Place rolls in a 9
x 13 pan. Then mix together poppy seeds,
butter, mustard, Worcestershire sauce, and onion. Pour mixture over sandwiches. Cover.
Place in refrigerator until butter sets.
Bake at 350° for 15 minutes. Enjoy!!!
Mustard Maple Pork Chops (Melodie)
Pork:
4
pork chops 1/2 to 3/4 thick
3
TBS. dry mustard
Coarse
salt
Fresh
Ground pepper
3 TBS. soy sauce
3 TBS. vegetable oil
1/2 cup maple syrup
Maple Mustard
Sauce:
1
TBS. butter
2
slices bacon in 1/4” slices
1
small onion, finely chopped (about 3/4 cup)
1
clove garlic minced
1
TBS. tomato sauce
3/4
cup maple syrup
6
TBS. Dijon mustard (or mix - 1/2 Dijon 1/2 regular mustard)
2
TBS. cider vinegar or more to taste
Pork: Place pork
chops in baking dish, season sides generously with about 1 tsp. per side with
mustard. Rub in with fork or finger,
sprinkle with salt and pepper on both sides.
Drizzle soy sauce over then pat in. Mix syrup and oil in bowl. Pour on both sides. Put in fridge and marinate for 30
minutes. Pre-heat grill. Brush & oil. Discard marinade. Cook 4 - 6 minutes per side. Internal temperature should be 160°
Sauce: Melt butter,
add bacon, onion, garlic, cook till tender 4 - 5 min. Stir in tomato sauce, cook 1 min. Stir in maple syrup, mustard, and
vinegar. Let sauce simmer until thick
and flavorful about 10 minutes. Taste
for seasoning. Add salt, pepper, more
vinegar if desired. Serve sauce hot or
at room temperature. Serve over
potatoes. Can be made ahead and frozen.
Pork Burritos (Stefanie)
Boneless
pork ribs
2
or 3 small cans tomato sauce (I actually use some homemade bottled tomatoes
with some tomato paste since they are a bit runnier)
1
can diced green chili
1
can mushroom pieces
Cut
up boneless pork ribs into bite sized pieces.
Brown ribs in pan with oil, salt, pepper, and garlic salt. After pork is cooked add tomato sauce, green
chilies, and mushrooms and let simmer.
Spoon mixture onto tortilla, add grated cheese, and roll into a burrito!
So Long Sub
(Andrea)
1 sour dough French bread loaf
6 oz provolone cheese, sliced
6 - 8 oz. sliced pastrami
2 large tomatoes sliced
Peppers to taste
Dressing:
2 TBS. Balsamic vinegar
1/3 cup basil leaves chopped
Slice bread in half lengthwise, slightly
hollow out the bottom. Mix the dressing
in a jar with a tight fitting lid. Layer
half of the cheese, half of the pastrami (or meat of choice) and half of the
tomato in bottom half of bread then drizzle half of the dressing. Repeat.
Wrap in heavy aluminum foil twice.
Grill turning sub over every 5 minutes.
Grill for 20 - 30 minutes on a very low flame.
- Pork Ribs -
Barbeque Spare Ribs (Jannie)
2
lbs. spare ribs
Sauce:
2
TBS. brown sugar
1
tsp. salt
1/4
tsp. chili powder
1/4
cup vinegar
1/4
cup ketchup
1 TBS. Paprika
1 tsp. dry mustard
2 TBS. Worcestershire Sauce
1 cup tomato juice
1/2 cup water
Brown
2 lbs. spare ribs. Mix Sauce ingredients
and simmer 15 minutes or until slightly thickened. Put over ribs. Bake at 350° for 1 1/2 - 2
hours. Cover last 30 minutes. Great to cook in the crock pot on low
all day long.
Ribs or Brisket (Grandpa Morgan)
2
- 3 lbs. ribs or brisket
Sauce:
1
cup soy sauce
3/4
cup sugar
2
TBS. apple juice
1
garlic - chopped
1
piece ginger root (about the size of a quarter) grated
1
tsp. accent, optional
Bring
all sauce ingredients to a boil, and pour over meat. Simmer an hour or until well done.
(Can
use less sugar and more apple juice if desired)
