Costa Vide Sweet Pork/Chicken

4 chicken breasts or 1 pork loin
2 cans jalapeno el pato (If you like the meat really sweet only use one can)
(Can be found in the Mexican food isle and reads jalapeno salsa—about ½ the size of a normal can.)

1 cup brown sugar
dash of cumin
sprinkle of pepper
sprinkle of garlic salt

Combine all ingredients in a crock-pot and cook on low for 6-8 hours. Shred when done.

Costa Vide Rice

1 cup rice
2 cups water
3 cubes chicken bouillon
½ tsp dried onion
¼ bunch of cilantro
1 tsp oil
1 fresh lime

Cook rice with all ingredients except lime on stove or cooker. Squeeze lime juice over rice and mix before serving.

Note: I am making this for the first time on Tues for my co-op. I will try to remember to take a picture and jot down some notes.