cafe rio pork salad?

well there is a mexican (tex-mex) restaurant in utah... it started in utah... and it's good. really good. they, the people at cafe rio make the most amazing pulled pork. i quite enjoy it in their pork salad. delish.
ours turned out well. keep in mind--- it's not the same thing. but it's a nice "fix" for those of us who cannot enjoy the real thing on a regular basis.
anyhow. enjoy. ingredients for pork:
5 lbs pork loin
18 oz coca-cola classic
1 cup sugar
1 can (7 oz) chipotle chiles in abodo
1 tsp ground mustard, dry (heaping)
1 tsp garlic, minced

directions for pork:
we slow cooked the pork (2.68 lbs) in water for about 6 hours. we shredded it (very easy) and then put it in the marinade over night. then we slow cooked it a little longer (about 3 hours) and added a lot of salt.
Remove Chilies from the can of adobo sauce. Rinse chilies and can with the coke to get all the sauce. You are using the sauce and not the chilies for this recipe. Discard Chilies or save for another recipe. Put all ingredients except pork in the blender. Blend until smooth. Pour over pork in crock pot. Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks.
recipe found here courtesy of a google search :)

ingredients for dressing:
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp cayenne pepper
2 tsp green Tabasco sauce
juice from 1 lime

directions for dressing:
Dump everything in a blender and blend until smooth. Refrigerate in air-tight container (or your entire fridge will smell like garlic and cilantro).

courtesy of this blog. you can also find directions for the chip strips and pico de gallo at the same blog.

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