Tuesday, July 26, 2011

Cafe Rio Salad

Okay, this is really yummy! I halved the whole thing because it makes a ton! Honestly, it's the dressing that makes it the best. You can probably do different recipes for the pork and even just do a more simple rice. But as long as you have that dressing. Oooh YUM!

Cafe Rio Pork

4-5 lbs pork roast (I used a shoulder)
2 cans (16 oz each) tomato sauce
3 tsp minced garlic
2 c. brown sugar
4-5 tsp cumin
3 Tbs molasses
4 c. Dr. Pepper

Mix all ingredients in crock pot, then add the meat and cook on low for 10-12 hours or high 4-6 hours. Shred meat and keep warm until served.

Cafe Rio Rice

4 Tbs butter
2 1/2 c. long grain rice
4 1/2 c chicken broth
1 1/2 tsp salt
4 limes
4 Tbs fresh chopped cilantro
3/4 tsp cumin

Mix all ingredients in rice cooker or cook on the stove.

Cafe Rio Dressing
16 oz Green Salsa Verde (I used Pace green salsa)
1 package Ranch Buttermilk Dressing (dry)
1/2 c sour cream (I used buttermilk)
1/2 c mayo
1 c. chopped cilantro
1 tsp minced garlic
1/4 tsp cayenne pepper (red pepper)
1/2 tsp salt
2 Tbs lime juice (about 1 lime)
1/2 tsp cumin
1/2 c. sugar

Place ingredients in blender and blend until smooth. Refrigerate until cold.

Serve all the above on a warm tortilla with:
black beans, heated (just leave the liquid in)
fresh salsa
sour cream

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