We had some friends and the missionaries over for dinner on Labor Day. I decided to make the infamouse Cafe Rio Salads. If’t you’ve never had a bbq pork Cafe Rio Salad you must try them. But just get it once so you can say you’ve experienced it, but after that, I insist on making them myself. Because I think forking out $10 for something I can make myself-and make it better in my opinion 😉 – then I’m not going to spend the money. LOL. But anyway, the recipe calls for waaaaay more sugar than I use. I’ve altered the recipe a tiny bit, just to fit my preferences hence a lot LESS sugar. So here ya go!
YOU WILL NEED
Approx 4 lb pork roast
1 can coke (regular)
1/2 cup sugar
1 can enchilada sauce (red)
1 can diced green chilies
1 bunch cilantro
1 can black beans
1/2 can tomato sauce
1 tsp cumin
1 cup rice
1 packet hidden valley ranch mix (original dressing NOT dip mix)
1 c buttermilk (if you don’t have this, just add 1 Tbl vinegar to 1 c regular milk, let sit for 5 minutes)
HOW TO MAKE>>>In crock pot, combine roast with 1/4 c water, can of coke. Cook on low until pork can be pulled apart. Add red enchilada sauce, green chilies and sugar. Let sit for another hour or so.
DRESSING>>>Combine juice of 1 lime, tomatillos, half the bunch of cilantro, ranch packet, and buttermilk and one jalepeno (optional) in blender. Best if served after being chilled for 20 min.
RICE>>>Add 2 c water to 1 cup white (jasmine is my fav) rice in pot. Once boiled add juice of 1/2 lime, and 1 Tbl freshly chopped cilantro.
BLACK BEANS>>>Combine 1 Tbl olive oil and 1 tsp cumin in sauce pan. Add beans & tomatoes sauce.
Take a flour tortilla (HOMEMADE are the best—-I’ll post my homemade recipe soon), on top layer the pork, beans, rice, lettuce, then dressing. ***You can also add guac, cheese, pico and tortilla chips on top if you want. I just typically don’t have that much energy…that’s a lot of work!
xo, let me know if you like these kinds of recipes in the comments below ❤