Cafe Rio Salads

Okay, so this will be a longer recipe since there are a few different recipes involved in the infamous (and delicious) Cafe Rio Salad. This edition is the Pork edition. If you want the chicken recipe, you can email me for it. I prefer the sweet pork salad. Anyway, we had this at cooking club last night since most of us are from Utah and absolutely miss our Cafe Rio binges. I was skeptical but they turned out really yummy, almost like the real thing!!!

Cafe Rio Pork

3.5 lbs pork roast
1 bottle taco sauce (8 oz)
1 tbsp. Cumin
1 C. brown sugar
1 can Coke (not diet)

Cover roast ½ way with water and cook in crock pot on low for 6 hours. You can also cook it a couple of hours on high and switch to low and it makes it shred easier. Add the rest of the ingredients to pork 3 hours before it is well done.

Tomatillo Dressing

1 pkg Hidden Valley Buttermilk Ranch Dressing Mix
1 cup buttermilk
1 cup mayonnaise
1 to 2 tomatillos
½ to 1 clove garlic, minced
½ to 1/3 bunch cilantro, chopped
½ tsp lime juice
½ to 1 small jalapeno, seeds removed or it will be too hot!

Serve in this order:
Tortillas (Costco has the ones you brown on the stove, or buy the biggest ones you can find)
Cheese, Shredded
Sweet Pork, shredded
Black or Pinto Beans, heated through in their juices
Rice
Red and Green leaf lettuce, shredded
Sides of:
Pico de Gallo
Guacamole
Fresh Cilantro
Fresh Lime Slices
Tomatillo Dressing
Sprinkle crunchy corn strips on top
Fresh Parmesan Cheese