Café Rio Sweet Pork

          1 boneless pork loin roast
          1 (7 oz.) can diced green chilies, drained
          12 oz. salsa (1 1/2 cups or about 3/4 of a 16 oz. bottle)
          1 Tbs. dried onion
          1 1/2 cups brown sugar
          1 pkg. taco seasoning (about 3-4 Tbs.)
          1/2 cup water

          Tortillas (We love the uncooked ones from Costco)
          Sides: tomatoes, lettuce, olives, avocado and sour cream, if desired

Place pork in crockpot (I use a Reynold's Slow Cooker Liner to make clean up easier). Mix all other ingredients and pour over pork. Cook on high for 4 hours, or on low for 6 hours.  Remove meat to a large serving bowl and shred with 2 forks. Add several ladles of juice to the meat until it's moist. Serve in warmed tortillas with tomatoes, lettuce, olives, avocado and sour cream, if desired. Can also serve on hamburger buns or top a salad. Serves 8-10, depending on size of pork loin.

This recipe makes enough for 2 meals for my family of 5, so I make this with the leftover pork for a different meal:

SMOTHERED BAKED PORK BURRITOS:

          Café Rio Sweet Pork
          Warmed tortillas
          1 (10 oz.) can green chile Enchilada sauce
          Shredded cheese
          Sides: tomatoes, lettuce, olives, avocado and sour cream, if desired

Preheat oven to 350° F. Spray a glass baking dish with cooking spray and set aside. Warm tortillas and fill with shredded pork. Place filled tortillas in baking dish and top with Enchilada sauce. Bake for 20-25 minutes. Remove from oven and top with shredded cheese. Return to oven to melt cheese. Serve with tomatoes, lettuce, olives, avocado and sour cream, if desired.

For a low-carb option, serve as a salad with sweet pork, lettuce, olives, tomatoes and avocado...