Cafe Rio Pork, Rice, & Dressing-Lindsay McConkie

PORK
Mix or blend equal parts salsa and brown sugar (usually about 1 cup of each for a medium sized pork roast). Cook in crock pot on low or in oven at 250 degrees for about 8-10 hours.
Shred the pork with about an hour left to cook.

RICE
4 Tbsp butter
4 1/2 cups chicken broth (or 2 1/2 cups if using instant rice)
2 1/2 cups rice
1 1/2 tsp salt
Pepper to taste
Juice and zest of 4 small limes or 2 large
4 Tbsp chopped cilantro
1/2 tsp cumen
Melt butter and use it to coat the rice. Add all other ingredients and cook until rice is done.

DRESSING
1 lime
2-3 Tbsp salsa verde
1/8 tsp cayenne pepper or Tabasco sauce
1/2 bunch cilantro (including the stems)
2 medium garlic cloves
1 bottle of Ranch
Blend all ingredients (including lime juice and grated peel to taste). Return finished dressing into the original Ranch bottle.

Serve with black or pinto beans, lettuce, pico de gallo, tortilla strips or any other garnishes of your choice. Enjoy!