Cafe Rio Pork Salads.

Lovely L asked that I post the recipe for the cafe Rio pork salads. I was going to wait until we had pork burritos at my moms in a couple weeks but since that is still a couple weeks away here you go. I originally got these recipes from my friend Alice when we worked together.

Café Rio sweet pork

Ingredients:

2 pound sirloin pork roast

1 can Dr. Pepper

2 cups enchilada sauce

1/4 cup brown sugar

1 can diced green chilies

1 tablespoon garlic salt

Pour Dr. Pepper, brown sugar, enchilada sauce and chilies into your crock pot and stir to combine. Add the roast and sprinkle it with garlic salt. Cook on low for 4 hours, then remove meat and shred. Return to crock pot, stir well to cover meat with sauce and cook for another 2 hours.

Cafe Rio Lime Rice

Ingredients

4TBS Butter

2 1/2 cups rice

4 1/2 cups chicken broth (If you have some one that can't have chicken you can use beef broth and it still turns out good)

1 1/2 tsp salt

Juice of 4 small limes or 4 TBS lime juice

4TBS Chopped Cilantro

1/2 tsp cumin

***I usually just throw it all in my rice cooker and turn it on***

BLACK BEANS



2 Tbsp. olive oil


2 cloves garlic, minced


1 tsp. ground cumin


1 can black/pinto beans, rinsed and drained


1 1/3 c. tomato juice


1 1/2 tsp. salt


2 Tbsp. fresh chopped cilantro



In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cafe Rio Style Creamy Tomatillo Salad Dressing

2 cups prepared Ranch Dressing (I usually use a packet of Hidden Valley Ranch buttermilk mix)
1 small bunch cilantro, large stems removed (about 1/2 cup chopped cilantro)
2 large or 4 small tomatillos
1/2 tsp. minced garlic
2 T fresh lime juice
1 tsp. Green Tabasco sauce or 1 diced jalapeno pepper

Prepare Ranch dressing according to directions on the package or recipe you're following and set aside.

Remove large cilantro stems, then wash leaves and spin dry or dry with paper towels. Add cilantro to food processor fitted with the steel blade and pulse until finely chopped. (If you don't have a food processor, I'd chop all ingredients well by hand and then blend dressing in a blender.)

Add tomatillos, garlic, lime juice, and Green Tabasco or chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Add the 2 cups of prepared dressing and pulse just a few times, until ingredients are well combined. Chill dressing for an hour or two and serve.