Rio Style Sweet Pork, Rice and Beans

So I don't have a picture of this yet.  But this recipe is so easy and delicious.  You can serve it on tortillas with beans and cilantro rice. Top it with more green salsa and cheese (place in broiler on low to melt)  and serve with guacamole, sour cream and  your favorite salsa. . . Yum!  Or serve this as a salad over lettuce with black beans salsa, sour cream, guacamole and rice. 

Rio Style Sweet Pork
1 3-5 lb. pork roast (boneless)
2 cups of green chili salsa (bottled not fresh)
2 cups of brown sugar

Place in a greased slow cooker.  Cover and cook on low 8-10 hours.  Shred pork with a fork before serving. Keep lid off after shredding for about 15 min so juice will thicken.  If freezing, keep juice and freeze with meat.

Cilantro Lime Rice
1 cup uncooked rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. lime zest
1 (15 oz.) can chicken broth
1/4 c. water
2 Tbsp. freshly squeezed lime juice
2 tsp. granulated sugar
3 Tbsp. fresh chopped cilantro

In sauce pan combine rice, butter, garlic, lime zest, chicken broth and water.  Bring to a boil. Cover and cook 15-20 min., until rice is tender.  Remove from heat.  In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Black Beans
1 can black beans, rinsed and drained
1/3 c. tomato juice
2 cloves garlic, minced
1 tsp. ground cumin
2 Tbsp. olive oil
1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a non-stick 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.