Thursday, May 13, 2010

So summer is in full swing. I have been home almost two weeks now! I finished up my freshman year at BYU just 3 weeks ago, and I was glad to leave Stats behind. . .FOREVER!!! I decided to do a lot of cooking this week, and now I just can't stop! I am loving every minute of it :) On Monday I made creamy mashed potatoes, roasted carrots, and chicken cordon bleu, and it was a success; but it took second place to the SWEET PORK BURRITOS I mastered last night for dinner. Complete with Costa Ranch, Pico De Gallo, Cilantro Lime Rice, Medium Enchilada Sauce, Pinto beans, and the choice of a sweet pork salad! The family loved it, or they just lied, but that burrito took me right back to Provo! It was delicios. I told Liese about it, and now she wants the delicious recipe, so here it is Liese, and it will seriously last you a month!!

Costa Vida Sweet Pork!!
Just like our favorite Mexican restaurant, and easy to make. This recipe makes a lot, so you can use the meat to fill burritos, enchilada, tacos, or add to salad with Cafe Rio Salad Dressing.
6 (approx) pounds Port butt/shoulder
1 19oz. Red Enchilada Sauce
1 can Dr. Pepper or (20oz)
1 tsp. Salt
¼ tsp. Garlic salt
1 ½ c. Brown sugar
1 tbsp. Fresh cilantro, chopped
Preparation *Wrap meat in foil. Put in roasting pan and bake at 275 degrees for 5 hours. Pull the meat out and let it cool for 30 minutes then shred. In separate bowl, mix the enchilada sauce, Dr. Pepper, salt, garlic salt, brown sugar and chopped cilantro. Pour over meat and mix.