Cafe Rio Pork Salad

Lime-Cilantro Rice

2 T. oil
4 c. long grain rice (8 cups water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

Cafe Rio-Pork

Pork roast
1 (16 oz.) bottle of salsa
1 can coke
2 c. brown sugar

Place pork in crock-pot and fill in half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook and additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

Creamy Tomatilla Salad Dressing

1/2 packet hidden valley ranch buttermilk dressing
1/2 c. buttermilk
1/2 c. mayo or sour cream
1-2 tomatilla (peel off outer leaf/shell)
1/2 tsp. crushed garlic
1/3 bunch bunch fresh cilantro
1/2 tsp. cayenne pepper
juice from 1 lime
salt and pepper

Blend all ingredients in the blender. Refrigerate.



I like to prepare this salad style. Tortilla on bottom with rice, then pork and the garnish with lettuce,dressing, avocado, tomatoes, and shredded cheese.