Sweet Pork Salad
This recipe tastes just as good as Cafe Rio and Costa Vidas Versions
8 lbs. pork (can be roast, tenderloin, etc.)
Sauce:
4 8oz. canned tomato sauce
2 (8oz) can El Pato spicy mexican tomato sauce
2 c. brown sugar
Mix sauce ingredients and pour over pork in slow cooker. Cook on low for one 8-10 hours. One hour before serving, shred meat and put back in slow cooker in sauce. Can keep on warm for several hours.
Cafe Rio House Dressing
Buttermilk ranch packet (make as per directions)
3 tomatillos
1 C. cilantro chopped
3 garlic cloves
1 tsp cayenne pepper
Mix in blender / Chill
To make the Pork Salad:
Grill in a skillet individual tortillas topped with cheese until cheese melts.
Place on the tortilla the following ingredients:
• glob of spanish rice or cafe rio rice (below)
• glob of cooked, seasoned black beans
• glob of the cooked sweet pork
• cover with lettuce
• top with tortilla strips
• dab of sour cream
• dab of guacamole
• lime wedge (to look authentic)
Cilantro Lime Rice
Ingredients:
1 cup long grain rice
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
1 clove garlic, chopped
Directions:
Combine the rice, 2 cups water and salt in a medium saucepan set over medium-high heat. Bring to a boil, stir briefly, cover and reduce the heat to low. Let cook, covered, until the water is absorbed and rice is fluffy and tender, 16-18 minutes. (Cooking time can vary depending on the brand of rice. Check the package directions.)
While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.
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