Cafe' Rio Pork Salad

Pork Barbacoa

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.


Lime-cilantro Rice

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