Cafe Rio Sweet Pulled Pork

I got this recipe from a friend and is my ABSOLUTE favorite thing to make. I make it for everything!!!! LOVE IT!!!

cook time: aprox. 8hrs

3lbs. pork roast
1 c worchestershire sauce
1 can coke
1 tsp dried oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 tbsp dried minced onion
1 c dark brown sugar
1 can enchilada sauce (I started using red but then switched to green, kinda like it better)

Place everything except the brown sugar and enchilada sauce in a crock pot and let it cook for 7 hrs low. After 7 hrs take the roast out and shred. Drain the crock pot and put the meat back in with the brown sugar and enchilada sauce. Cook for an additional hr!!

It will be SO VERY worth it!!!

Now you can't have this pork without the

Cafe Rio Creamy Tomatillo Dressing

3 tomatillos, peeled, washed and cut into quarters

juice from 1/2 a lime

1/2 c buttermilk

1/2 c mayo

1/2 c sour cream

1 pkg ranch buttermilk dressing mix

1 c fresh chopped cilantro

6 stalks green onions

2 cloves crushed garlic

3 tbsp sugar

5 cross sections slices of jalapeno (this is not a hot sauce just lots of flavor)

Stick it all in a blender and blend! refrigerate for about an hour, I just make it after I put the roast in and stick it in the fridge and then everything is ready at dinner time!!!!

And of course I can't leave out the most important part....DESSERT!!

Cherry Cheese Bars

Base:

1 c walnut pieces, divided

1 1/4 c flour

1/2 c firmly packed brown sugar

1/2 stick butter flavored crisco

1/2 c flake coconut

Filling:

2-8 oz pkgs cream cheese, softened

2/3 c sugar

2 eggs

2 tsp vanilla

1-21 oz can cherry pie filing (you could probably try any kind of pie filling)

Preheat oven to 350. Grease 9x13.

-chop 1/2 c nuts coasely. Reserve for topping. Chop remaining 1/2 c nuts finely.

-for base, combine flour and brown sugar in med. bowl. Cut in shortening until fine crumbs form. Add 1/2 c finely chopped nuts and coconut. Mix well. Reserve 1/2 c crumbs for topping. Press remaining crumbs in bottom of pan. bake ar 350 for 12-15 min or until edges are lighly browned. DO NOT OVERBAKE!

-for filing, combine cream cheese, sugar, eggs and vanilla in small bowl. Beat at med. speed intil well blended. spread over hot baked base. return to oven bake for 15 min. DO NOT OVERBAKE!

-spread cherry pie filing over cheese layer

-combine reserved coarsely chopped nits and reserved crumbs. Sprinkle over pie filing. return to oven and bake for 15 min. DO NOT OVERBAKE! cool in pan on cooling rack. refridgerate several hrs.