Cafe Rio Pork Salad

Everyone has their own version of this meal, most of the recipes are pretty similar. Here is how I make it. I love making this meal when I'm feeding a lot of people.

Cafe Rio Pork

Pork Tenderloin (about 2 pds)
1 cup Dr. Pepper
1 cup Brown Sugar
1 cup Salsa
Mix together dr pepper, brown sugar and salsa in a bowl.
(I double the sauce ingredients if I'm cooking a big pork)

Place pork in crockpot, pour 3/4 of the sauce on the pork. Cook pork for 6-7 hours on low, shred meat, then add the rest of the sauce to the meat and let it warm up in the crockpot for 30 minutes or so.


Sweet Pepper Rice

3 T. butter
1 sweet onion chopped
1 red pepper chopped
1/4 cup cilantro, chopped
1/2 tsp salt
1/4 tsp garlic powder
1/4 cup sugar
3 cups chicken stock
1 1/3 cup long grain rice

Saute onion and pepper in butter until tender. Add cilantro, salt, and garlic and cook 1 min. Add rice brown. Dissolve sugar in stock. Add to rice and bring to a boil. Turn to low and cover, simmer 30 min.

Cilantro Dressing

1 1/3 cups sour cream
3/4 cups mayo
1 bunch of cilantro
1 package ranch dressing mix
4 tbsp salsa verde (green salsa)
2 cloves of garlic
1/8 tsp Tabasco sauce
juice of one lime

Mix together in the blender. Refrigerate before serving.

*To make the corn tortilla chips that go on top of the salad, I cut up a bag of corn tortillas into strips.  Lightly coat them with vegetable oil, and salt them. Bake in the oven at 400, until they are brown.

* I also top the salad with black beans, cheese and tomatoes.