Sweet Pork Salad (Cafe Rio)


For Pork

3 lbs pork

12 oz root beer

1 Old El Paso Chile and Roasted Garlic Mexican cooking sauce packet

2 cups brown sugar

For Rice

2 Tablespoons butter

Pepper to taste

1 1/4 cup uncooked white rice

1 or 2 limes zest and juice

2 1/4 cups chicken broth

2 Tbs finely chopped cilantro

3/4 ts salt

1/4 ts cumin

For Dressing

1 oz pk Hidden Valley Ranch Dressing mix

1 cup buttermilk

1 cup mayo

1-2 tomatillos

1 clove garlic, minced

1/4 – 1/2 bunch cilantro

1/2 tsp lime juice

1 jalapeno, seeds removed

For salad


Shredded Mexican cheese

Romaine lettuce, shredded

Tortilla strips


Pinto beans


For pork

Mix root beer, seasoning packet, and brown sugar, and pour over pork in a crock pot. Cook for 8 hours. at 6 hours take pork out, shred, and replace for the remaining time.

For rice

In a skillet melt  butter with rice. Add the chicken broth, then the rest of the ingredients. Bring to a boil, reduce heat, and cover and simmer for 20 minutes or til liquid is absorbed.

For dressing

Combine all ingredients into a blender and blend til mixed well. (Becomes more flavorful if left to sit and refrigerate for a few hours. Also becomes spicier the longer it sits)

For Salad

Melt a little Mexican cheese onto a tortilla over a grill. place tortilla into a bowl. Top with rice, beans, pork, lettuce, tortilla strips, guacamole, and dressing as desired.



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