Last week, we had a lot going on and there was no time for cooking. This week; however, we were determined to make a delicious dinner and dessert for our family. We decided to make our own Café Rio pork salads. If nobody knows what Café Rio is, it’s an amazing Mexican restaurant and everyone who goes there loves it. Once you go, you cannot stay away, that happened to us.
The funny thing about this post is, we forgot to buy tortillas and the lettuce from our garden had some issues with naughty bugs on it. So, we plated the rice, pork, beans and cheese. You can top the salads with anything you like; this is what our family likes on our salads.
The pork recipe is really easy to make and it tastes fantastic! Our friend Annette gave us the pork recipe. (Use corn tortillas if gluten free).
Our dessert is amazing! It came from our ward Relief Society weekly newsletter, so I am not sure of the orrigin. If you like chocolate; then you will love this bundt cake. It has chocolate chips inside and is really moist. We did not serve the cake with anything; however, you could serve it with ice cream, or whatever you like.
Use corn tortillas for the salad and gluten free chocolate cake mix for the cake. href=”https://lewissisters.files.wordpress.com/2012/07/20120701-195419.jpg”>
Annette’s Café Rio Pork
2 pounds pork roast (or chicken)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 (4 oz) can diced green chilies (Mild)
1 (10 oz) can enchilada sauce (I used Old El Paso and I used only 3/4 of can)
1 c. brown sugar
Put the pork in a reclosable bag or container to marinate. Pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (We did overnight).
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through. (We served with white rice and refried beans).
3/4 c sour cream
1/2 c water
1/2 c oil (We used applesauce. Works like a charm and helps the cake be moist)
1 chocolate fudge cake mix (gluten free)
1 small box instant chocolate pudding
1 c semisweet chocolate chips
Preheat oven to 350
Beat sour cream, eggs, water, and oil (or applesauce) together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a greased and floured bundt pan. Bake 45-55 min or until a fork comes out clean. Don’t over bake.
While still hot, invert cake onto a serving plate. When cool, dust it with sifted powdered sugar, or you can serve with vanilla ice cream and hot fudge sauce. *Cake is really moist and a perfect chocolaty treat!!