Cafe Rio Creamy Tomatillo Ranch

1 packet Ranch dressing mix
1 c. buttermilk
1 c. mayo
⅓ c. water
2 medium-sized tomatillos
½ c. packed cilantro
2 cloves garlic
1 jalapeno, seeded
juice of ½ lime

Add all of the ingredients to the blender and puree until smooth.  Chill for at least 2 hours prior to serving.

Cafe Rio Sweet Pork Barbacoa

Step 1:
3 lbs. pork butt or shoulder
1 c. cola
⅓ c. brown sugar

Step 2:
1 garlic clove, minced
½ c. chopped onion
½ tsp. chili powder
½ c. water
1 ¼ c. cola

Step 3:
1 c. cola
1 c. dark brown sugar
½ tsp. chili powder
1 4-ounce can diced green chilies
15 ounces medium red enchilada sauce

Step 1:
Place the pork in a large ziplock bag.  Add in the brown sugar and cola.  Mix around.  Place in fridge for at least an hour and up to overnight.

Step 2:
Add the pork to your slow cooker and discard the marinade.  To the slow cooker add in garlic, onion, chili powder, water, and cola.  Put the lid on and cook on high for 4 hours (or low for 8).  Remove the pork and shred it with two forks.  Discard the juices in the slow cooker.

Step 3:
Add the cola, sugar, chili powder, chilies, and enchilada sauce to your blender and blend until smooth.  Pour into the slow cooker and add back in the shredded meat.  Cook for an additional hour on low.