tag:blogger.com,1999:blog-2106620262041679670.post433621438340536066..comments2010-03-11T12:30:03.294-06:00Remodelaholichttp://www.blogger.com/profile/05876134871922366311comeitch@gmail.comBlogger8125tag:blogger.com,1999:blog-2106620262041679670.post-4468293215948653932010-03-11T12:30:03.288-06:002010-03-11T12:30:03.288-06:00Oh yum. I WANT.Miss Angiehttp://www.blogger.com/profile/02824804006455085251noreply@blogger.comtag:blogger.com,1999:blog-2106620262041679670.post-75383641975912539902010-03-10T23:08:17.044-06:002010-03-10T23:08:17.044-06:00Wow that looks so good - and lime rice-I may have to try that! Thanks so much for hosting!Thelittlebrownhouse.ushttp://www.blogger.com/profile/00160150262164142581noreply@blogger.comtag:blogger.com,1999:blog-2106620262041679670.post-51754480774613926822010-03-10T22:45:17.096-06:002010-03-10T22:45:17.096-06:00I don&#39;t know how to link so I&#39;ll just post a recipe on the comments. :) I LOVE LOVE LOVE LOVE LOVE (get the picture?) Cafe Rio and always have sweet pork frozen in 1 lb portions in my freezer for our go to quick dinners. Here&#39;s the recipe I use:<br />Place the following ingredients in crock pot and cook all day:<br />3 lbs pork roast (butt or shoulder)<br />1 tsp oregano<br />1 tsp. salt<br />1 tsp. garlic powder<br />1 Cup worcestershire sauce<br />1 tsp. ginger<br />1 tsp. chili powder<br />2 Tbsp. diced onion (dehydrated)<br /> <br />One hour before serving, shred the pork and drain off juices (I don&#39;t throw out the juice-- I end up adding most of it back to the meat)<br />Add: 2 cups enchilada sauce<br /> 1 1/4 cup brown sugar<br /><br />And if you want to make it a salad instead here is the recipe for a dressing TO DIE FOR:<br /><br />Creamy Tomatillo Dressing<br />1 pkg Hidden Valley Buttermilk Dressing mix.<br />1 Cup Buttermilk<br />1 Cup Mayonnaise<br />1-2 tomatillos<br />½-1 clove of garlic minced<br />½- 1/3 bunch of chopped cilantro<br />½ tsp lime juice<br />½ -1 small jalapeño, seeds removed.<br />Blend in blender; add mayo to thicken to desired consistency.Katiehttp://www.blogger.com/profile/05685537107177412442noreply@blogger.comtag:blogger.com,1999:blog-2106620262041679670.post-28371908850746204232010-03-10T16:12:28.784-06:002010-03-10T16:12:28.784-06:00Michelle- I cooked mine high because I wanted to make sure it was done by the time I needed it. <br /><br />My friend suggested cooking it on low. So I guess it depends on how long you have to cook it, and how hot your crock-pot gets. Sorry that answer is so vague!Remodelaholichttp://www.blogger.com/profile/05876134871922366311noreply@blogger.comtag:blogger.com,1999:blog-2106620262041679670.post-66846289612204059402010-03-10T16:01:29.358-06:002010-03-10T16:01:29.358-06:00Hey, do you cook it on high or low for 8 hours?michellelhttp://www.blogger.com/profile/14916465318624376134noreply@blogger.comtag:blogger.com,1999:blog-2106620262041679670.post-74378840805620917812010-03-10T15:59:17.642-06:002010-03-10T15:59:17.642-06:00These look SO yummy! Thanks for sharing!<br />I just wanted to let you know I highlighted you today on my blog - www.adailypostforyou.blogspot.com. Check it out and be sure to grab a featured button!<br /><br />Thanks,<br />Lara at A Daily PostLarahttp://www.blogger.com/profile/11283531518055854450noreply@blogger.comtag:blogger.com,1999:blog-2106620262041679670.post-68751593741404468682010-03-10T07:55:35.805-06:002010-03-10T07:55:35.805-06:00Oh.... Cafe Rio is my FAVORITE!!!! Their baracoa salads are to die for!! <br /><br />Sadly, here in Kansas we don&#39;t have any :(Emily {Frilly Details}http://www.blogger.com/profile/08717113184963107736noreply@blogger.comtag:blogger.com,1999:blog-2106620262041679670.post-13575733931672422212010-03-10T07:19:21.856-06:002010-03-10T07:19:21.856-06:00Yum! I am making those tacos tonight! (Or, my husband will be!)magically ordinaryhttp://www.blogger.com/profile/04556269711717106127noreply@blogger.com