Cafe Rio Pork Barbacoa

5-6 lb. pork roast

21 oz. Dr. Pepper (or Coke, do NOT use diet soda)
1 cup brown sugar
3/4 cup white sugar
1 clove garlic, minced
7 oz. can chipotle chilies in adobo sauce
6-ish oz. red taco sauce (I used hot)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper

instructions:

Place roast in crock-pot, cover half-way with water and cook on low for 12 hours. (I started my Pork Adventure at midnight and everything worked out perfectly for Sunday dinner at 6:00 pm.) After 12 hours, drain pork (retain liquid if you want sauce for burritos, simply mix with a can of verde enchilada sauce and away you go).

Mix remaining ingredients until sugar dissolves. I didn’t keep the actual chilies, I dumped the can into a bowl and added enough Dr. Pepper to get all the sauce off of the chilies, then I tossed them. I also rinsed out the can with Dr. Pepper for more adobo goodness. My version had a fairly good kick to it, but if you LOVE hotness, then blend everything + 2 or 3 chilies in the blender. (Also, the adobo sauce tends to stain plastic, using a glass or metal mixing bowl will make your clean-up of adobo sauce considerably less frustrating).

Add Dr. Pepper mixture to the roast and cook on low an additional 4 hours.

Take out roast and shred, add back into sauce and cook for 2 more hours. At this point the meat was so tender it practically shredded itself.

From, Maegan and :

http://heidikins.com/2008/08/29/whippin-it-up-cafe-rio-pork-barbacoa-salad-with-tomatillo-dressing/

pilaf

1/2 c. carrots

1/2 onion

1-2 cloves garlic

saute in olive oil in pressure cooker until soft

throw in 1 and a 1/2 cups brown rice, saute a little

broth or boullion

water and pressure cook for fifteen min.

1/2 tsp. onion salt

1 c. frozen peas

1/2 c. cashews

1/8 c. sliced green onions

sweet and sour peppers

three peppers, yellow, green, red

saute in olive oil with lid on skillet.

carmelize

add vinegar, red wine 1-2 tsp

add sugar, 1-2 tsp

and salt

whala.

Marie's lentil stew

onion

garlic

carrots

celery or zucchini

1 c. lentils

1/2 c. rice

1 can diced tomatoes

smush

boulion

cumin

tumeric

ginger

top with mottz. cheese

with yummy rolls

Allie's Pear Pecan Salad

• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

steel cut oats

yum yum...aimee and shante brought this to my life:

cook up some steel cut outs

put in a bowl that you can broil in the oven

add

cinn.

1 TBSP almond butter

vanilla

1/2 banana

broil for a minute

add half and half

Pressure Cooker black beans for tacos

This is for Tacos

pre-soak half a bag of black beans

2 garlic cloves

1 onion

cooked up in olive oil

red pepper cut up

taco seasoning

black beans

1/2 cup brown lentils

water til just covered

pressure cook for 18 min.

add 1 can of tomato sauce and mush up.

serve on tortillas with cheese, lettuce and guac.