Cafe Rio Salad

Thank you, Tamra, for teaching us how to make this fantastic salad!

Cafe Rio Pork Salad

Shredded Pork

5-6 lb. pork butt or pork loin

1 16 oz jar salsa

2-3 cups brown sugar

6 oz. Coke or Dr. Pepper

3 Tbs. molasses

1 Tbs. cumin

1 tsp salt

Place pork in crock-pot. Cover with brown sugar (use the amount of sugar you prefer, depending on how sweet you want it), salsa, molasses, cumin, salt and Coke. Cover and cook until meat is tender and shreds easily with fork, about 6-8 hours on high or 8-10 hours on low.

Lime Rice

2 Tbs. butter

1 cup long grain rice

2 cups chicken broth

juice and zest of 1-2 limes

2 Tbs. chopped cilantro

1/4 tsp. cumin

salt and pepper to taste

In a heavy pan, melt butter with rice. Add broth and other ingredients. Bring to a boil, reduce heat to low, cover and simmer about 20 minutes, until liquid is absorbed.

Creamy Tomatillo Dressing

3 fresh tomatillos

1/2 cup mayonnaise

1/2 cup sour cream

1 cup fresh cilantro

1/4 tsp cumin

1/4 tsp cayenne pepper

1 pkg. ranch dressing mix

2 cloves garlic, minced

1/3 to 1/2 cup buttermilk

Combine all ingredients in blender until smooth. Refrigerate at least 2 hours before serving.

To assemble salad:

Place warm flour tortilla on plate. Add rice, and then add either black beans or pinto beans. Add shredded pork and some torn romaine lettuce. Sprinkle on some tortilla strips (available near the croutons at the store), and guacamole, if desired. Top with dressing.