Super Bowl Menu 2010

“Café Rio” Style Salad/Burritos

Shredded Pork

5-6 Lb. Pork Butt

1 Jar Salsa

2-3 Cups Brown Sugar

½ Can of Coke
3 Tbs. Molasses

1 Tbs. Cumin

1 tsp. Salt

Place pork in a Crock-Pot. Cover with Brown Sugar, Salsa, Molasses, Cumin, Salt and Coke. Cover and Cook until tender and pulls away with a fork. About 6-8 hours on high, or 8-10 hours on low.

Lime Rice

2 Tbs. Butter

1 ¼ C. Long Grain Rice

2 ¼ C. Chicken Broth

Juice and Zest of 2 Limes

2 Tbs. Chopped Cilantro

¼ tsp. Cumin

Salt & Pepper to Taste

In a heavy pan, melt butter with rice. Add broth and other ingredients. Bring to a boil, reduce heat to low, cover and simmer for about 20 minutes. Add a little more fresh chopped Cilantro.

Creamy Tomatillo Dressing

3 Fresh Tomatillos

½ C. Mayonnaise

½ C. Sour Cream

1 C. Fresh Cilantro

½ tsp. Cumin

1/4 tsp. Cayenne Pepper

1 Pkg. Ranch Dressing Mix

2 Cloves Minced Garlic

1/3 – 1/2 Cup Buttermilk

Combine all Ingredients in blender. Chill for at least 1 hour.

***For Burritos best to use “raw” tortillas and cook on stovetop.***

~Jodi