Cafe rio sweet pork barbacoa salad

Preparation

• 1)Sweet Barbacoa Pork:
  Put the pork, 1 can of Coke and 1/4 c. brown sugar in a Ziploc bag to marinade. Marinade for a few hours or overnight. Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid. Shred meat with 2 forks when done. Put shredded pork and Barbacoa Enchilada Sauce in crock pot and cook on low for 2 hours.
• 2)Barbacoa Enchilada Sauce:
  In a food processor or blender, blend Coke, chilies, enchilada sauce and 1/2 cup. brown sugar.
• 3)Cilantro Lime Rice :
  In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.
• 4)Black Beans:
  In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
• 5)Creamy Tomatillo Dressing :
  Mix all ingredients together in the blender.