Sunday, January 29, 2012

Cafe Rio Pork Salad

Recipe courtesy of via Carla
Picture courtesy of Favorite Family Recipes

Serves 8-10
3-4 lbs pork roast or pork loin
1/4 teaspoon oregano
1/4 teaspoon cumin
1/2 teaspoon salt
1/2 onion
2 garlic cloves
water, to cover

1 (14 ounce) can enchilada sauce
3/4 cup Coca-Cola or Dr. Pepper cola
1 cup brown sugar


1. Cut pork in large chunks. Put in large crock pot and add water just to cover. Add seasonings. Cut onion in 4 large pieces (or dice if you want onion in the meat), crush garlic and add to water. Cook pork on low all day or on high for 3 to 4 hours, or until tender and pork pulls apart easily. Drain water and remove onions and garlic. Pull pork and return to crock pot.

2. In a separate container mix enchilada sauce, soda and sugar. Add to pork in the crock pot. Cook 1 hour longer.

3. Serve atop lettuce, tomatoes, avocados, black beans, etc.  Top with dressing (see below).

Cafe Rio Tomatillo Salad Dressing
2 cups

1 cup mayonnaise
1 cup sour cream
5 sprigs cilantro
2 small tomatillos, chopped
1 green onion
1 garlic clove
1/2 jalapeno pepper (seeds and all)
1/2 lime, juice of
1/2 teaspoon salt

1.Place all ingredients in blender and blend until smooth.
2.Dressing lasts 2 weeks in frig.