Bombdiggity

The food pictured is not my sweet pork burrito.

I was too lazy to take a picture, but a post without a picture is very boring!

For Sunday dinner I did something a little more adventurous and tried to copycat Cafe Rio / Costa Vida and make sweet pork burritos. I got a couple recipes and took pieces of them all, and made cilantro lime rice and some black beans. The whole time praying it tasted at least good even if it didn't taste just like the restaurants. As luck would have it, it turned out pretty dang good!

Kaylie usually gives me a grade of sorts on dinner. She will eat almost anything so I like hearing her feed back. Scrumptious is the equivalent to an A+. Tonight she initially said I have never had home made cafe rio!... and I got a "scrumptious". Then a few minutes later she asked me to guess another word for "good food". I named off several words, none were correct. She said,"BOMBDIGGITY", (Hilla taught me that word). So looks like I topped even scrumptious tonight!

Recipes: Most of the recipe came from Favorite Family Recipes Blog but I altered the sweet pork recipe. The rice and beans I did as they called for. We used monterey jack cheese and hatch enchilada sauce (medium) to complete the burritos.

SWEET PORK

Pork Roast (we used a shoulder with the bone in)
2 cans Coke & 1(20 oz.) bottle of Dr. Pepper
2 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
1 c. brown sugar
1 bottle of Salsa

Place roast in the crock pot and fill half way with water and cook for 6-8 hours. Dump out the water and pull shred the pork and return to the crock pot.

Combine all ingredients in sauce pan bring to a boil and simmer till it is reduced almost by half.

CILANTRO-LIME RICE

1 c. uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 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 and mix in as you fluff the rice.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

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.