1 pork shoulder (no bone preferably), 2 liter bottle
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of coke, 1 bottle of barbecue sauce
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PICO de GALLO-
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4 ripe plum tomatoes, seeded and finely chopped
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2 jalapeno peppers, seeded & finely chopped
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1/2 c cilantro leaves and 1 sm onion, chopped
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1 Tbl lime juice, salt to taste
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RICE-
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3 c uncooked rice
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1/2 bunch cilantro, 1 can green chilies, 1/2 onion,
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3 c water (or more if needed), 4 tsp chicken bouillon,
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4 tsp minced garlic, 3/4 tsp salt, 1 Tbl butter,
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DRESSING- 1 c buttermilk, 1 c mayonnaise
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2 tomatillos, 1 clove garlic, 1/3 bunch cilantro,
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1 pkg Hidden Valley Buttermilk Ranch Dressing packet;
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1/2 tsp lime juice, 1 small jalapeno pepper
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ALSO NEED- flour tortillas,black beans,lettuce,cheese,tortilla strips,sour cream
Instructions
PORK- The night before start cooking the pork. Put pork, barbecue sauce, and coke in a crockpot on low overnight. About an hour before serving, shred the pork and return to crockpot.
an hour before make PICO de GALLO- Combine all ingredients; cover and refrigerate for at least an hour.
RICE- Blend cilantro, green chilies and onion together in food processor/blender. Boil water; all all ingredients. Simmer covered 20-30 mins or until rice is cooked, add more water if its stating to look dry.
DRESSING- Mix all ingredients in a blender.
Put in refrigerator until ready to use.
Serving
Suggestions
Put flour tortilla on a plate, top with romaine lettuce, then rice, pork, cheese, black beans, pico de gallo, & tortilla chips. Top with dressing.
Originally Submitted
6/20/2010
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