Cafe Rio Sweet Pork Salad....Mmmmm.....Delish!

If you have ever been to Utah, you have probably tried Cafe Rio....this is a replica of their salad, and we tried it out this past weekend.... it was HEAVENLY!  My only recommendation is that you give yourself some time to make this, it is not something you can whip out in 20 minutes.  Keep in mind the pork cooks all night and into the next day, and that everything else is FRESH and takes some prep time. BUT IT IS WORTH IT!  This recipe serves about 10 and is served on a bed of Flour or Corn Tortilla with Black Beans and lettuce.

FYI:  The sauce is amazing...

The rice is tangy with a tad bit of spice...

The meat is sweet, juicy and tender...

The salsa is Mmmmmm delicious....

and your hands will smell of clilatro for the day.
Oh yeah, and if you want the recipe, just let me know and I will email you a copy of it.

Café Rio Sweet Pork

5-6 lb. pork roast

1 T. cumin

1 c. brown sugar

1 (12-oz) bottle La Victoria Salsa (mild)

1 (20-oz.) bottle Coke

Directions: In a crock pot place roast and fill half way up with water. Cook on low 12 hours (overnight). After 12 hours, remove about 1 cup of liquid, then add the remaining ingredients. Cook on low 4 more hours. Shred the meat and cook an additional 2 hours.

Lime Rice

2 T. butter

1 yellow onion, chopped

4 cloves garlic, minced

6 2/3 c. water

8 tsp. chicken bouillon

½ bunch cilantro, chopped

2 t. cumin

2 small cans diced green chilies

1 T. lime juice

½ t. salt

3 c. long grain rice (I used regular white rice)

Directions: In a sauce pan, sauté butter, onion and garlic. In a large pot, bring to a boil: water, chicken bouillon, cilantro, cumin, green chilies, lime juice and salt. Add onion and garlic to boiling water. Add rice, reduce heat, cover and simmer for 30 minutes.
**I made my rice in the rice cooker and it turned out perfect.  I sauted the butter, onion and garlic, and then added it to the rice cooker, added the rice and the remaining ingredients, except the water.  Once all the ingredients were added, I filled the rice cooker with water to the fill line according to the amount of rice I cooked.

Pico de Gallo

4 fresh tomatoes, chopped

1 white onion, chopped

¼ bunch cilantro

2 cloves garlic, minced

½ t. lime juice

1 t. salt

1 t. pepper

Directions: Combine ingredients together in a medium bowl.

Tomatillo Dressing

1 1/3 c. sour cream

¾ c. mayonnaise

1 pkg. ranch dressing mix

4 T. salsa verde

2 small cloves garlic, minced

1/8 t. Tabasco sauce

juice of 1 lime

1 bunch cilantro

Directions: Blend all ingredients until it’s a fabulous green color. Add milk if you think it’s too thick. Chill overnight in the refrigerator. Makes approx. 4 cups.