Cafe Rio Sweet Pork

Pork Roast
1 jar salsa (about soup can size)
Brown Sugar (1-1&1/2 C.)
1 can rootbeer

Cook about 4 hours or longer on low in crock pot. Shred roast, put back in juices. Cook longer after shredded in juices for better flavor (if you have time).

To make burrito:
Take a tortilla and put some meat, either black or pinto beans, mexican rice, enchilada sauce, mozarella cheese. Roll up. Top with more enchilada sauce and mroe cheese. Bake on individual plates until cheese is melted. Optional: top with salsa, cheese, sour cream, guacamole.

To make salad:
Start with tortilla on the bottom. Then lettuce. Put some meat on top. Add black or pinto beans. Mexican Rice. Mozarella cheese. Crumbled Tortilla chips. Use salad dressing purchased at Cafe Rio.

Balsamic Vinegar Pork Chops

4 pork chops
S and P
2 T. EVOO
2/3 C. Balsamic Vinegar
2 tsp sugar

Season chops wtih S and P. Heat oil in pan over Med-high heat for 1 min. Cook chops for 5 minutes, turning half-way through. Remove chops, place on a clean plate. Turn down heat to Med. Cook Vinegar and sugar in same pan. Cook until slightly thickened (about 2 minutes). Return chops and any juices from chops into vinegar mixture. Cook 4 minutes, turning to coat with sauce.