Cafe Rio-Style Pork, Rice, & Dressing

This is one of my favorite recipes, but it makes a lot! So invite some friends and family over and have a party.

Pork Barbacoa

Ingredients:
5-7 pounds boneless pork spareribs
2 cans Mexican-style tomato sauce (Pato, yellow can, 7-3/4 oz.)
24 oz. tomato sauce
1/2 - 1 cup brown sugar
4 cloves minced garlic

Directions:
Mix tomato sauces, brown sugar and garlic in slow cooker. Add pork and stir to coat. Cook on low 7-8 hours. Remove meat and shred. Add shredded meat back to sauce in slow cooker and stir. I usually serve this right out of the slow cooker.


Cilantro Rice

Ingredients:
4 tsp. chicken bouillon
4 tsp. minced garlic
1/2 bunch cilantro
1 small can diced green chilies
3/4 tsp. salt
1 Tbsp. butter
1/2 onion
4 cups rice (not instant, I use Calrose)
6-1/2 cups water, divided

Directions:
(I use a rice cooker for this. If you do not have one, you can use a pot on the stove, but be sure to really watch it so the rice doesn't burn.)
In a blender, combine 2 cups of hot water (from total water), chicken bouillon, garlic, cilantro, green chilies, salt, butter, and onion. Puree. After rinsing rice, add puree, rice and remaining 4-1/2 cups water to rice cooker. Stir until blended. To protect rice from burning on the bottom, stir every 5 minutes.


Cilantro Ranch Dressing

Ingredients:
1 cup buttermilk
1 cup mayonaise
1 cup sour cream
1 envelope buttermilk ranch dressing mix
1 cup cilantro (about)
2-3 tomatillos (depending on size -small 3, large 2)
3 cloves garlic
1/4-1/2 tsp. cayenne pepper
1-3 tsp. of canned, diced jalapenos (not pickled, this is optional)

Directions:
Combine all ingredients in blender. Blend until smooth. Jalapenos are optional. They just make the dressing spicier. I would suggest making the dressing without, tasting it, and then adding them a teaspoon at a time.


You can serve this with tortillas, taco shells, or tostada shells. Possible other toppings include (but are not limited to): black beans, pinto beans, cheese, lettuce, salsa, sour cream, guacamole, and tortilla chips. I have some pretty good recipes for salsa and guacamole too. I'll see if I have time to post those tomorrow. All of my kids like this recipe. They all have their own preferences of toppings etc, but that's the beauty of this meal. It's create-your-own.