Sunday, July 13, 2008

Cafe Rio Pork Salad

Shredded Pork
3 lbs pork
16 oz. bottle of salsa
1 can coke
2 cups brown sugar

Place pork in crock pot and fill it 1/2 way up the pork with water. Cook on High for 4 hours. OR place in a baking dish, fill it 1/2 way up the pork with water and cover tightly with aluminum foil and bake at 300 degrees for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 2 hours on high or at 300 degrees in the oven. Shred pork with forks.
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
Creamy Tomatillo Dressing
1 package Hidden Valley Ranch
1 cup mayo
1 cup cilantro, chopped
2 cloves garlic, chopped
3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)

Put in blender and mix.

Make a salad by serving the pork, rice and dressing over
1 head green leaf lettuce
1 onion sliced and carmelized
1 cup frozen corn brought to steaming with onions
2 tomatoes chopped
1 cup crushed tortilla chips

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