Complete Cafe Rio Sweet Pork Salad (Copycat Recipe)

Okay, this recipe will take a couple of days to make everything, so plan ahead.  In fact, make a double batch and feed a crowd!  Actually, it really doesn't take too much time out of your day, but it's not something you can serve if you don't plan ahead.  Ready?  Here we go:

6 large Tortillas
Shredded cheese, Mexican blend
Cafe Rio Rice (recipe below)
Cafe Rio Black Beans (recipe below)
Cafe Rio Sweet Pork (recipe below)
Lettuce (Not iceberg, use leafy green or Romaine)
Diced tomato, onion and cilantro (pico de gallo)
Guacamole (recipe below)
Sour cream
Tortilla strips
Parmesan cheese
Cafe Rio Cilantro Ranch dressing (recipe below)
or Cilantro Lime Vinaigrette (recipe below)

In an oven-safe bowl, lay a tortilla in the bottom, sprinkle cheese in it and bake in 375 degree oven for about 5 minutes or until cheese is melted.  Remove from oven, add beans, rice, pork, then lettuce and a little scoop of the Pico de Gallo.  Add guacamole and sour cream.  Add tortilla strips, a shake of Parmesan cheese and top with a few cilantro leaves.  Serve with the cilantro ranch or vinaigrette dressing and enjoy.  Makes about 6 salads.

Cilantro-Lime Rice

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio Black Beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. A friend added a can or corn, drained, to the beans with a dash of cumin and chili powder, and said it was terrific.


Cafe Rio Sweet Pork

2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (1ooz) can red enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Guacamole

3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
4-5 shakes green Tabasco sauce
Salt, to taste
Fresh cracked pepper, to taste

Pit avocados and mash in a bowl. If you like your guac kind of chunky (that's how we like it), coarsely chop with the side of a fork instead of using the fork to mash it straight down. Gently stir in remaining ingredients until well mixed.


Cafe Rio Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (remove the seeds)

Mix all ingredients together in the blender.


Cafe Rio Cilantro-Lime Vinaigrette

2 tamatillos
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalepeno (canned) --you can use less if you don't like it spicy at all.
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (Kraft is good)

In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).


Tortilla Strips

10-12 corn tortillas
oil for frying
Kosher salt

Cut tortillas into strips using a pizza cutter. You can cut 2-3 at a time pretty easily. Heat oil in a large frying pan. Place strips into hot oil and fry until they become crispy. When nice and crispy, remove from oil and place on a paper towel. Sprinkle with salt after each batch.