Cafe Rio {Pulled Pork} Salad

PULLED PORK:

3 lbs pork roast

1 cup dark brown sugar

1 cup Worcestershire sauce

1 tsp oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

2 TB minced onions

1/2 tsp garlic powder

Cook in a crock pot all day on low heat.  One hour before serving, shred pork and discard juice.  Place shredded pork back in the crock pot, then add 1 cup dark brown sugar (in addition to the one cup from the beginning) and 1 cup red enchilada sauce.

*I usually get the 6 lb pork roasts from Sam's Club and double this recipe.

DRESSING:

1 ranch dry dressing packet

1/2 cup buttermilk

1/2 cup sour cream

1 cup mayonnaise

2 tomatillos

1 jalapeno, cut in half lengthwise and remove seeds

1/2 bunch cilantro

1 clove garlic

Juice of one lime

Mix altogether in a blender and refrigerate one hour.

*Or go to Bajio or Cafe Rio and buy a container of dressing from them.  Pick up some chip strips while you are there to top off your salad.

LAYER CAFE RIO PULLED PORK SALAD AS FOLLOWS:

-Tortilla (can put melted cheese on it)

-Rice (I use Rice-a-Roni Mexican style and put corn in it), 
-Black or pinto beans
-Pulled pork

-Lettuce

-Strips of chips (a bag from Bajio is $1)

-Parmesan cheese

-Dressing (see above)

-Quarter of a lime

-A sprig of cilantro

-Fresh salsa, guacamole


Feeds about 4 people per pound