Sweet Pork (Cafe Rio)

Ingredients:

• 3 pounds pork shoulder/butt
• 16 ounces Coca-Cola soda (not diet), divided
• 1/4 cup water
• 1 teaspoon garlic salt
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 (4 oz.) can diced green chilies
• 1 (10 oz.) can red enchilada sauce
• 3/4 cup packed brown sugar

Directions:

1. Spray insode of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola (I used a measuring cup) and water around pork. (It does not need to cover roast). Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on High heat for 6 hours, or on Low heat 8-9 hours.
2. Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
3. In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
4. Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook 2 hours on Low heat.
5. Serve pork in burritos, salads and tacos!

~Adapted from life-in-the-lofthouse.com

Beef Enchiladas with Zucchini

Ingredients:

• 1 pound ground beef
• 9 medium size tortillas
• 1 small onion, chopped
• 1/2 or 1 small zucchini diced
• 1 (10 oz) can enchilada sauce
• 1 (10 oz) can tomato soup
• 8 oz shredded cheddar cheese

Directions:

1. Preheat oven to 350°F and grease a 9x13 dish.
2. In a large skillet, saute onions for a few minutes. Add ground beef and cook about halfway through before adding zucchini. 
3. In a medium bowl add both cans of enchilada sauce and tomato soup and stir together. (I enjoy mild foods, if you would like spicier enchiladas use 2 cans enchilada sauce rather then cutting the spice with tomato soup. Put about 2 Tablespoons of sauce in the bottom of the baking dish and spread evenly.
4. When meat is cooked through and vegetables are cooked to opaque in color add half of the enchilada mixture.
5. Warm tortillas in the microwave or oven, so it's easier to roll up.
6. Remove skillet from the heat. Place about 1/4 cup of ingredients in the center of the tortilla. Top with a small amount of shredded cheese, roll up and place folded side down in the baking dish. Repeat process for all of the tortillas, making sure to squish enchiladas together so they all fit. *I placed 5 vertically and 3 horizontally in my dish.
7. Spoon remaining enchilada mixture over the top of the enchiladas. Finish with the remaining cheese.
8. Cook in oven for 20 minutes and serve!

~Recipe by Mikaila