Cafe Rio Pork Burrito

Pork:
cover 3 lbs. pork loin halfway with water in a crock pot and cook on low for 6 hours. Shred then mix together 1 c. brown sugar, 1 bottle La Victoria red taco sauce, 1 Tbsp. cumin, 1 can coke. Cook on low for 3 hours. To make burritos put in tortilla with black beans and cilantro lime rice. Smother burrito with la victoria green taco sauce and monterey cheese. Heat in oven for 5 minutes.

Cilantro Lime Rice:
Saute 1/2 chopped onion, 2 cloves minced garlic in 1 Tbsp. butter. Add 3 c. instant rice and 3 c. chicken broth. Add 1 can green chilies, salt, 1 tsp. lime zest, 2 Tbsp. lime juice, and 2 tsp. sugar. When rice is done add 1/2 c. chopped cilantro.

tomatillo dressing:
1 pkg. ranch buttermilk dressing
1 c. mayo
1/2 bunch cilantro
1 large clove garlic
3 small tomatillos, husked
1/3 c. buttermilk
juice of 1 lime
1/4 tsp. red pepper flakes or 1 small jalapeno
blend in food processor until smooth. Allow to thicken for an hour

Seasoned Potato Wedges

These are really simple to make but give you something different to do with potatoes.

4 medium russet potatoes
2 to 3 Tbsp. mayo
1 to 2 tsp. seasoned salt

Cut the potatoes in half lengthwise into 3 wedges. Place in a single layer on a greased baking sheet. Spread mayo over cut sides of potatoes; sprinkle with seasoned salt. Bake @ 350° for 50-60 minutes or until tender.

Peanut Butter Cup Pie

An Easy One for summer

1½ c. milk
1 pkg. (3.9 oz.) instant chocolate pudding
1 c. plus 2 Tbsp. chopped peanut butter cups
1 carton (8 oz.) frozen whipped topping, thawed
1 chocolate crumb crust

Whisk milk and pudding. Let stand 2 minutes. Fold in peanut butter cups. Fold in whipped topping. Spoon into crust. Freeze 6 hours. Remove 15-20 minutes before serving.