Pork Salad - Café Rio Style

We just got back from a trip to Utah and I had this salad at Café Rio. It’s so good! This salad is absolutely divine and well worth your time. This is a great recipe for a crowd because it feeds a ton. The dish may seem labor intensive with all of the different layers, but each layer is pretty easy. If you’re not into salads, then you can easily adapt this recipe and make burritos with the pork and rice. Enjoy!

Pork Barbacoa Salad – Café Rio Style

Salad Assembly:

Tortilla Bowl (see below)
Cilantro Lime Rice (see below)
Black Beans (see below)
Café Rio Sweet Pork (see below)
Lettuce (leafy green or Romaine)
Pico de gallo (optional)
Guacamole (optional)
Sour cream (optional)
Tomatillo Dressing (see below)
-OR-

Cilantro Lime Vinaigrette (see below)

Tortilla Strips (see below)

Cotija cheese, crumbled (or you can use Parmesan)

Tortilla Bowls

Tortillas

Cheese, shredded

Place each tortilla in an ovenproof mixing bowl. Sprinkle with cheese and broil for 3 minutes, or until the tortilla has crisped up and taken the shape of the bowl.

Cilantro Lime Rice

2 T olive oil

2 ¼ cup long-grain rice, uncooked

4 cloves garlic, pressed

½ bunch cilantro, chopped

Juice of 2 limes
1T sugar

4 C. water

Heat oil in a pot. Add the rice, garlic and cilantro; sauté for 3-5 minutes, stirring frequently. Add lime juice, sugar and water. Bring to a boil and then cook covered on low for 15-20 minutes. Fluff the rice with a fork and then serve.

Black Beans

2 T 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, then cook for 15-20 minutes, or until the mixture has reduced. Just before serving stir in the cilantro.

Café Rio Sweet Pork

6 lbs. boneless pork roast

1 16oz bottle taco sauce

1 12oz can cola

1 C. packed brown sugar

Cook pork roast in a Crockpot on low heat all day; 2 hours before serving drain the juices and remove the fat. Shred the pork and add the taco sauce, cola, and brown sugar. Cook 2 hours longer.

Tomatillo Dressing

1-1oz. package ranch buttermilk dressing mix

3 tomatillos

1 C. mayonnaise

1 C. buttermilk

1 C. cilantro, chopped

2 cloves garlic

1 t. cayenne pepper (optional)

Combine all ingredients in a blender; process on high until combined. Chill for at least 1 hour.

Cilantro-Lime Vinaigrette

2 tomatillos
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalapeño
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (I used Kraft)

In a food processor or blender, combine tomatillos, cilantro, garlic, jalapeño, lime juice, and sugar. After it is all blended up, combine it with the balsamic vinaigrette. Store 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.

Source: Adapted from Worldwide Ward Cookbook