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.
6 lbs. pork
1 16-oz bottle of salsa
1 can Coke (regular not diet)
2 cups brown sugar
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.
1 lb. long-grain rice (2 ¼ cups)
1 bunch of cilantro
Juice of 2 limes
4 cloves of garlic
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
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
by Get Off Your Butt and BAKE
What kind of pork? Loin or shoulder?
I use pork loin, since it’s boneless and easier to work with.