Sweet Pork
1 4 lb. pork roast
1/2 c. brown sugar
1 Tbsp. black pepper
1/2 tsp. garlic salt
Mix brown sugar, pepper, garlic salt in small bowl. Rub brown sugar mix on pork roast. Wrap roast in 4 layers of tin foil. Bake roast at 275 degrees for at least 6 hours (pork is amazingly tender if cooked for 9 to 11 hours). Shred pork, stir in sauce, simmer in sauce for 5 minutes, serve, enjoy!
Sauce
1 c. light corn syrup
1/3 c. brown sugar
1 Tbsp. Dijon mustard
1 Tbsp. yellow mustard
1/4 c. water
Mix all ingredients, warm in microwave, pour over shredded roast, simmer for 5 minutes.
Slow Cooked Beans over Rice
6-8 c. water
1 lb. dry pinto beans (black are also good) (1 lb. is about 2 c.)
Cook in crock pot on low for about 5-8 hours (some take longer depending on hardness of water and dryness of beans). About an hour before beans are fully cooked, stir in the seasoning mix from below. Continue cooking until done. Serve over plain cooked white rice.
Seasoning Mix
1 onion, chopped
2-4 garlic cloves, minced
1/4 tsp. ground pepper
1-2 tsp. salt
1/2 tsp. tapatio Mexican hot sauce (more if you want spicier)
Heat skillet with 1 Tbsp. olive oil. Add onions and garlic. Cook until clear and soft. Add pepper, salt, and tapatio. Mix into cooking beans.
Cafe Rio Salad Dressing
3 fresh tomatillo peppers
1 pkg. ranch buttermilk dressing mix
1/2 c. mayonnaise
1/2 c. sour cream
1/2 c. buttermilk
1 c. fresh cilantro
2 cloves garlic (optional)
1/4 tsp. crushed red pepper
1 jalapeno pepper (optional)
Blend all ingredients in blender until smooth
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