3.01.2010

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

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