Cafe Rio Sweet Pork Burrito
Andrea Deveraux
ingredients
Sweet Pork- 3-4 lbs pork roast (can substitute chicken)
- 1 cup brown sugar
- 3 cups salsa
- 1 cup uncooked original rice
- 1 teaspoon butter or margarine
- 2 cloves garlic, minced
- 1 teaspoon lime zest
- 1 can (15 oz) chicken broth
- 1 1/4 cup water
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons granulated sugar
- 3 tablespoons fresh chopped cilantro
- 1 can black beans, rinsed and drained
- 1 1/3 cup tomato juice
- 2 cloves garlic, minced
- teaspoon ground cumin
- 2 tablespoons olive oil
- 1 1/2 teaspoon salt
- 2 tablespoons fresh chopped cilantro
- Green Enchilada Sauce
- Mozzarella Cheese
- Large Tortillas
directions
- 1
Sweet Pork
- 2
Mix ingredients in a crock pot and let cook for 10 hours on low
- 3
Cilantro-Lime Rice
- 4
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
- 5
Black Beans
- 6
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro
- 7
Combine rice, meat, beans, cheese and enchilada sauce in large tortilla. Top with cheese and more enchilada sauce. Enjoy!!
notes
If making the Cafe Rio salad see Cafe Rio dressing in Everything Else section
Source: Andrea Schellenger
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