Friday, July 23, 2010

Shredded Sweet Pork Salad

I have been dying to find some good recipes for a "Cafe Rio"-esque spread, and I think after modifying some different ones here and there, I got the winner! I made this for my family and it was a major hit. My dad, who has a very sophisticated palette, told me it was exponentially better than Cafe Rio! Ha ha, I feel like Elaine and the Soup Nazi! Anyway, this is a great dinner you can make in bulk to serve a lot, and it keeps well in the fridge if you don't finish it all (pretty unlikely, though!). Let's get this fiesta started!

{What you need}

tortillas (I like the Costco kind you cook yourself)
romaine Lettuce (I like it shredded)
black or pinto beans
pico de gallo to taste
sweet shredded pork
cilantro lime rice
creamy tomatillo dressing
lime wedges
tortilla strips
sour cream
crumbled cotija cheese or parmesan cheese

3 lb pork roast
1 cup brown sugar
1 cup Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions
Cook all ingredients in a slow cooker for about 8 hours on low. About an hour before serving remove roast from slow cooker and shred it. Dump out all cooking juices and place shredded roast back in slow cooker and add
1 cup brown sugar
1 c red enchilada sauce

{Cilantro Lime Rice}
4 cups water
2 cups rice
4 cubes chicken bouillon
4 tsp garlic powder
1 TB canola oil
2 TB fresh lime juice
1/2 bunch cilantro
1/2 onion
1 can green chilies
Blend cilantro, onion and chilies in food processor. Add rice to water and bring to a boil. Add bouillon, garlic powder, canola oil, and lime juice, and cook for the duration it says on the package of rice.

{Creamy Tomatillo Dressing}
3 tomatillos, peeled and quartered
juice of 1 lime
1 cup butermilk
1 cup mayonnaise
1 cup sour cream
1 pkg dry buttermilk ranch dressing mix
1 cup fresh cilantro
6 green onions with ends, chopped
2 gloves garlic, minced, or equal amount of powder
3 tsp sugar
1/2 jalepeno, seeds removed
Put all ingredients in a food processor or blender and mix well. Refrigerate for 1 hour before serving.

To assemble:
Take your tortilla and add rice and beans and pork as desired. Top with lettuce, sour cream, guacamole, tortilla strips, pico de gallo, cheese, dressing and lime wedges as desired.

Thanks to Sisters Cafe and Favorite Family Recipes for inspiration

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