Rio Sweet Pork

This Pork is a real crowd pleaser and I know your family and friends will go back for more! I love the sweetness of this dish with the bite of garlic in the Cilantro Lime sauce.  You also have options on how to eat it.  Roll it up in a tortilla or make it into a salad.  You could even make the salad on top of the tortilla!  

The only thing you have to worry about cooking this roast over night is how the amazing smell will wake you through the night. Just keep your eyes closed and fall back asleep as you dream of eating this lovely meal for dinner! 

4-5 lb. pork roast

2 T. brown sugar

1½ tsp. dry red pepper flakes

2 tsp. cumin

1-2 tsp. salt

 Mix brown sugar, red pepper flakes, cumin and salt together and rub over roast.  Brown roast and place in crock pot.  Bake on low from 6 P.M. to 9 A.M.  In the morning add to pot:

1 can (12 oz.) Coca-Cola® (not diet)

1 cup chicken broth

2 cloves garlic, minced

1 onion, chopped

Continue to cook on low from 9 A.M. to 5 P.M.  One hour before serving, shred pork and add:

1½-2 cups brown sugar

Mix together well and serve as a salad or wrapped in tortillas with:

Rice

Beans

Shredded lettuce

Cheese

Cilantro Lime sauce
http://nrappleye.blogspot.com/2017/03/cilantro-lime-sauce.html

Here are the steps with pictures on how to do it:

  Mix brown sugar, red pepper flakes, cumin and salt together and rub over roast.  Brown roast and place in crock pot. (no need to add extra liquid!)

 Bake on low from 6 P.M. to 9 A.M

In the morning add to pot:

12 ounces Coca-Cola® (not diet)

 Chicken broth, garlic and onion

  Continue to cook on low from 9 A.M. to 5 P.M.

One hour before serving, shred pork and add:

1½-2 C. brown sugar

Mix together well.

 Serve with:

Rice

Beans

Shredded lettuce

Tomatoes

Green onions

Cheese

Sour cream

Salsa

Cilantro Lime sauce

This can be served as a salad or wrapped in tortillas.

I love how the house smells right now!

 © Nancy Rappleye 2017

Cilantro Lime Sauce

 This sauce is the cherry on top of the Rio Sweet Pork dinner!  I just love the garlic, cilantro and lime flavors that give you that yummy south of the the boarder flare.  It's simple to make and you just might want to make a double batch because every one will be saying,

"Please pass the Cilantro Lime sauce!" 

 1 (1 oz.) pkg. Hidden Valley Ranch dressing

1 (8 oz.) jar Salsa Verde (green salsa)

2 garlic cloves, chopped

¾ cup mayonnaise

¾ cup sour cream

1/8-1/4 tsp. Tabasco® sauce

1/2 bunch cilantro, coarsely chopped

Juice from half a lime

Put all ingredients EXCEPT the lime juice into a blender and blend until creamy.  
 Add lime juice and mix again. 

Pour into a container and refrigerate until serving time.

Make ahead and chill before serving.

Add lime juice and mix again.

Pour into a container and refrigerate until serving time.  

Enjoy your time eating together and talking about your dreams and the things that make you happy!

© Nancy Rappleye 2017

Baked Buffalo Wings

I just love these wings!  They are baked instead of deep fried and the sauce is finger licking and lip smacking good!!  I promise you that when you make and eat these, you will miss them as soon as they are gone!  They are just the right spice too.  Just enough to be a party in your mouth but not so much to make your eyeballs sweat! 

 3-4 pounds chicken wings, tips removed

2 Tablespoons light olive oil

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup Franks Red Hot Sauce, no substitutes

1/4 cup melted Ghee (can substitute with butter)

Cover a cookie sheet with aluminum foil and place a cooling rack on top of it.  Set aside.  Rinse chicken wings well and pat dry with paper towels.  Put the wings in a large bowl and drizzle the oil over the top. Add salt and pepper. Toss wings until well coated with oil.  Place wings on cooling rack in a single layer and bake at 400 degrees for one hour, turning the pan around half-way through.  In the mean time make the sauce by mixing the Franks Red Hot Sauce and Ghee together until well blended and set aside.  When the wings are done, remove from the oven, place in a bowl 

and pour the sauce over them.  Toss gently until well coated.  

Serve with celery sticks and Blue Cheese or ranch dressing.

Cover cookie sheet with foil and place a cooling rack on top of it. Set aside.

Rinse chicken wings well and pat dry with paper towels. 

Put the wings in a large bowl and drizzle the oil over the top. Add salt and pepper. 

Toss wings until well coated with oil.

Place wings on cooling rack in a single layer and bake at 400 degrees for one hour, turning the pan around half-way through.

In the mean time make the  sauce  by mixing the Franks Red Hot Sauce and Ghee together until well blended and set aside. 

 When the wings are done, remove from the oven, place in a bowl and pour the sauce over them.  Toss gently until well coated. 

Serve with celery sticks and Blue Cheese or ranch dressing.

Let me know when you make it, I just might have to show up at your kitchen table!

Enjoy!

© Nancy Rappleye 2017