Cafe Rio sweet pork burritos

* 1-2 cans black beans
* shredded monterey Jack or cheddar cheese
* 1 bag cilantro lime microwave rice
* tortilla shells
* lettuce
* guacamole
* lime wedges

Sweet Pork
3 pound pork shoulder, cut into 8 large chunks
12 oz can coca cola
1 -10oz jar red enchilada sauce
1 tsp. chili powder
1 tsp onion powder
1 tsp garlic powder
1 tsp. cumin
1 tsp. salt
3/4 c. brown sugar

 Green Chili Sauce (for top)
1 4 oz jar diced green chilis
1 Jar Taco Bell Cafe Verde Sauce
1/2 C. Chicken Broth
3 Tbls sugar
1 tsp salt

Cilantro Lime Dressing
1/2 C. Sour cream
4 Tbls. mayonnaise
 4 Tbls. milk
2 tsp. lemon juice
Juice of 1 Lime 
2 tsp. minced garlic
1/2 bunch green onions, finely diced
1/2 C. cilantro, finely chopped
1/2 tsp. salt and 1/2 tsp. pepper

Cilantro Lime Rice (if you don't want to use bagged)

2 Cups jasmine or basmati rice

3 1/2 C. Chicken broth

2 Tbls. butter

4 Tbls. lime juice 

zest of 1 lime

1/2 Bunch cilantro, finely chopped

For the pork: Add all the sweet pork ingredients into an instant pot and put on manual for 60 minutes.  Let it naturally release pressure when done, allowing meat to sit in the juices. When done, remove about half the sauce and blend remaining sauce and meat with a hand mixer to shred the pork.  You can add additional sauce back to meat for desired consistency.

For the sauce: Make the green chili sauce by adding all ingredients into a small pot on the stove, allowing to simmer for about 20 minutes.

For the dressing: In a bowl combine ingredients for the cilantro lime dressing.

For the rice: in a saucepan add chicken broth and rice to pot and bring to boil for 1 min, than reduce heat to low and cover for 15 minutes.  Remove from heat keeping covered and let sit for 15 more minutes.  Add in butter, zest, lime and cilantro, stir and fluff.

To assemble: use large burrito shells, add cheese, sweet pork, black beans and cilantro rice. Roll up and put in casserole dish, pour the green chili sauce on top and add shredded cheese to the top. Bake for about 7 minutes at 365*.  Dish up on plates and add desired toppings (cilantro lime dressing, lettuce, guacamole, lime wedges)  

Instant Pot Spareribs

1 Rack Pork Spareribs
2 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dark chili powder
1 tsp. ground oregano
2 Tbls. brown sugar
1/8 tsp. cayenne pepper
1 1/2 tsp. salt
1 tsp. pepper

1 1/2 C. Water
2 Tbls. chicken bouillon (better than bouillon)

1/2 tsp. liquid smoke

1/2 C. BBQ sauce

Remove the membrane from the back of the Ribs with a sharp knife, I also remove much of the fat from the ribs.  Mix seasoning mix and rub into both sides of the ribs.  In the instant pot, mix water, bouillon, and instant smoke.  Stand ribs upright around the edge, and place lid on, making sure seal is closed.  Select meat setting and set on manual high pressure for 43 minutes.  Once timer goes off allow the instant pot to naturally release pressure.  Meanwhile set your oven to broil setting.  Remove meat and place on an aluminum lined pan and spread with BBQ sauce.  Broil for 5-6 minutes.  

Ribs with a Kick

BBQ Sauce
2 medium onions, chopped
2 cloves garlic, minced
2 Tbls. butter
1 C. packed brown sugar
1 C. water
1 C. Ketchup
3 Tbls. white vinegar
1/2 tsp. Worcestershire sauce
2 tsp. ground mustard
2 tsp. chili powder
1 tsp. paprika
1/2-1 tsp. cayenne pepper (depending on level of heat desired)

Rub
2 tsp. salt
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. pepper
6 pounds pork ribs (baby backs are great)

*In a saucepan saute onion and garlic in butter til tender. Stir in remaining sauce ingredients. Bring to a boil, reduce heat and simmer 1/2 hour.  Remove from heat.
*Pull of the membranes from ribs.
*In a Small bowl combing rub ingredients and rub into both sides of the ribs.
*Wrap in Foil, place on grill on medium/low for 1 1/2 hours (check after 1 hour) smother in sauce, cook for 20-25 more minutes.  serve with remaining sauce.

Baked Pork Chops

6 Pork chops
1 tsp. garlic powder
1 tsp. lawrys season salt
2 eggs, beaten
1/4 C. flour
2 C. Italian bread crumbs
4 Tbls. olive oil
1 can cream of mushroom soup
1/2 C. milk
1/3 C. cooking white wine

Preheat oven to 350*. Season meat with garlic and seasoning salt, beat eggs in a small bowl. Dredge meat in flour, dip in egg, then coat liberally with bread crumbs. heat oil in skillet over medium high heat. Fry pork chops 5 minutes on each side. Transfer to a 9*13 pain, cover with foil, bake for 1 hour. While baking, mix soup, milk and cooking wine. After the 1 hour, cover with soup mixture, replace foil and bake for 30 minute more.

Crockpot Pork Chops

4 Tbls Shortening
8 Pork chops
2 Beaten Eggs
1 C. flour
2 onions, sliced
1 large can cream of mushroom
3 C. milk

Melt shortening in skillet over med high heat.  Dip pork chops in egg, than dredge in flour, cook in skillet turning once to brown on both sides.  Place pork chops in crock pot and put onions on top.  Mix soup and milk and pour on top. Cover and cook on high for 4-5 hours, or low for 8-10 hours.

Ham and Cheese Crescent Snacks

1 8oz. can crescent rolls
2 Tbls. margarine
1 tsp. mustard
1 C. cooked cubed ham
1/3 c. chopped onion
1/3 C. green bell pepper
6 oz. cheddar cheese, grated

Heat oven to 350*, unroll dough and press into cookie sheet.  In a small bowl combine margarine, mustard, and spread over crust.  sprinkle ham, onion, pepper and cheese over top.  Bake at 375* for 18-25 minutes, cut into squares.

Championship Ribs

1st stage rub
1/2 c. dark brown sugar
1/2 c. paprika
1/3 c. garlic salt
2 Tbls. onion salt
2 Tbls chili powder
1 1/2 tsp. dried oregano
1 1/2 tsp. white pepper
1 tsp. cumin

2nd stage rub
1/2 c. apple juice (per slab)
1/2 c. grape juice (per slab)

3rd stage rub
3/4 c. first stage rub
1/4 c. brown sugar

Finishing glaze
1 1/2 c. BBQ sauce
1/2 c. honey

1. With bone side down, slide knife under the membrane of ribs and remove.
2. Preheat oven to 2508, make first stage rub, and generously apply to both sides of ribs. Place meat side on a broiler pan and bake for 2 hours 15 minutes.
3. Remove from oven, place ribs meat side down onto it's own double aluminum foil square, mix juices and our 1 cub liquid over each rib. Wrap tight and bake 1 hour.
4.Remove foil, apply medium coat of 3rd stage rub to mead side of ribs. Place uncovered in oven meat side up for 30 minutes.
5. Increase temp to 350*, brush on finishing glaze on both sides and cook for 10 more minutes.

Spareribs with Zesty Honey Sauce

1 C. Chili Sauce
1/2-3/4 C. honey
1/4 C. minced onion
1 Tbls. Worcestershire sauce
1 tsp. Dijon mustard
3 Lbs. Pork spareribs

Combine ingredients in saucepan, cook and stir over medium heat til boiling. Reduce heat to low, simmer uncovered for 5 minutes. Preheat oven to 375*. Sprinkle ribs with salt and pepper. Place on rack, cover with foil, roast for 45 minutes. Uncover, brush with sauce, roast additional 45 minutes brushing every 15 minutes. Cook til tender.

Crockpot Sesame Pork Ribs

3/4 c. Brown sugar
3 Tbls. honey
1/2 C. soy sauce
1/2 C. ketchup
2 Tbls. vinegar
2 cloves garlic, minced
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. red pepper
1 onion, sliced
2 Tbls. sesame seeds
4 lbs. boneless country style pork ribs

In crock pot add onions to the bottom, mix remaining ingredients  add ribs and cover.  cook on low for 6-7 hours. Put in broiled with sesame seeds for a few minutes.

Cheese Broccoli Ham Bake

16 ounces rotini pasta
1 (14 ounce) package frozen broccoli, cooked and drained
1 Tbls olive oil
2 cups diced fully cooked ham
2 cups shredded cheddar cheese

1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/2 teaspoon ground black pepper
1 tsp. salt
Cook pasta for 10-12 minutes, drain and pour into a 10*15 inch greased casserole dish.  In a nonstick saucepan heat oil and add diced ham.  Cook ham til browned, add broccoli til water evaporates.  In a seperate saucepan melt butter, add garlic powder and cream cheese stirring with wisk til smooth.  Next add milk, parmesan salt and black pepper whisking til smooth, allow sauce to bubble and thicken.  pour sauce over pasta, add meat and broccoli and cheese, stir together and bake in a preheated 350* oven for about 1/2 hour.