CAFE’ RIO PORK BARBACOA SALAD

Here it is, our favorite Salad. It’s so easy to make, and the pork is tender and delicious. I’ve never made it to the actual Cafe’, but you can easily duplicate this recipe at home. My daughter made this for a dinner after a baby blessing, and everyone loved it.

Pork Barbacoa

 6 lbs. pork

 1 16-oz bottle of salsa

 1 can Coke (regular not diet)

 2 cups brown sugar

Directions:

 Place pork in crock pot and fill it ½ way up the pork with water. Cook on High for 6 hours. Drain off water. Cut pork in thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on High. Shred pork with forks. Leave it on Low until ready to serve.

Lime-cilantro Rice

1 lb. long-grain rice (2 ¼ cups)

 1 bunch of cilantro

 Juice of 2 limes

 4 cloves of garlic

Directions:

Chop garlic and cilantro. Heat 2 Tbs. of oil in a skillet. Add rice and all chopped ingredients. Sauté for 3-5 minutes, stirring frequently. Put 4 cups of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to the cooker’s directions. If you don’t have a cooker, combine rice, water and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.

Creamy Tomatilla Salad Dressing

1 packet Hidden Valley Ranch Buttermilk Dressing

 3 T. Salsa verde

 1/2 tsp. Tabasco

1/2 bunch Cilantro

2 cloves of Garlic

 3/4 C. Mayo

3/4 C. Sour Cream

 juice of 1 Lime

 Buttermilk to thin

Directions:

 Blend all ingredients in the blender. Refrigerate. Trimmings for the Salad: Tortillas, romaine lettuce, black beans, guacamole, pico de gallo, cheese, sour cream, tortilla strips