Costa Vida

Sweet Pork
5-6 lb. pork roast
Cover the roast 1/2 up with water, and cook in a crockpot on low for 12 hours.

Drain 1/2 the water (so it should be like 1/4 covered) and add:
1 c. brown sugar
1 T. cumin
20 oz. coke (or our choice was Dr. Pepper)
12 oz. bottle of taco sauce (we used green, I'm sure red would taste good, too!)

Cook on low 2-6 hours. Shred (as if you need to really do this at this point) and serve!


Cilantro Dressing (this was SO good!)
3 fresh tomatio's, quartered
1 pckg ranch buttermilk dressing mix
1/2 c. mayo
1/2 c. sour cream
1/3-1/2 c. buttermilk (I would add this last, because it seemed pretty runny)
1 c. fresh cilantro leaves, torn
2 cloves garlic, crushed
1/4 tsp. crushed cayenne pepper (OR a dash of cayenne pepper powder)

Combine ingredients in a blender, and blend. Refrigerate at least 1 hour before serving.


Black Beans
2 T. oil
1/2 c. chopped onions (we put in 1 c. because we love onions!)
1/4 c. chopped green peppers
2 cloves garlic, minced
Heat oil in medium sauce pan. Sautee vegetables until tender. And add:
2 cans black beans (or 2 lbs. worth) (and we added one can pinto beans-totaling 3 cans)
1 tsp. oregano
3 T. sazon goa (or season salt)
1 T. cider vinegar

Bring to a boil, reduce heat and simmer 10 minutes, stirring occasionally.


Rice
We just cooked rice, added some cilantro and lime juice.


Serve with lettuce, sour cream, guacamole, pico de gallo, tortillas and anything else you fancy! We did salads and enchiladas, and it was totally yummy! We had a green enchilada sauce and cheese on top.