Copycat Cafe Rio Sweet Pork Barbacoa Salads

Instructions

1. For the Pork: Combine Coke and ¼ c. brown sugar. Place pork roast in a ziploc bag and pour the Coke and brown sugar mixture over it. Allow to marinate for at least 3 hours. (Over night is best!)
2. Remove roast from plastic bag and place in the crock pot. Pour the marinade from the bag in the crock pot and sprinkle 3 Tbsp salt over the roast. Place the lid on the crock pot and cook on low 5-6 hours or high 3-4 hours.
3. In a blender, combine enchilada sauce, minced garlic, green chillies, and 3/4 c. brown sugar; set aside.
4. Remove roast from crock pot and shred; discard of liquid. Place shredded pork back in the crock pot and add enchilada sauce mixture. Stir around to mix the meat with the liquid and cook for 30 more minutes, covered. Add more salt if more flavor is needed.
5. For the Cilantro Lime Rice: Combine rice, garlic, butter, 1 tsp. lime juice, chicken broth, and water; bring to a boil.
6. Cover and cook on low 15 minutes, or until rice is tender; remove from heat.
7. Combine remainder of lime juice, sugar, and cilantro in a small bowl. Pour over hot rice, using a fork to fluff.
8. For the Black Beans: Place oil in a nonstick saute pan; add cumin and garlic. Cook until you can smell the garlic.
9. Add beans, tomato juice, and salt. Stir beans until hot. Just before serving, stir in the cilantro.
10. For the Creamy Tomatillo Ranch Dressing: Mix all ingredients together in a blender. Store in airtight container in the refrigerator. Dressing keeps for about 2 weeks.
11. For the Flour Tortillas: Preheat a griddle 400° F. Place two griddles at a time on the griddle and cook for 30 seconds until golden brown and tortilla begins to puff.
12. Carefully turn over and cook for another 30 seconds and tortilla is cooked through.
13. To build a salad: Place a cooked tortilla on an oven safe plate or in aluminum tin. Sprinkle tortilla with cheese and place in the oven at 375° F for five minutes, or until melted.
14. Remove from the oven and add a layer of rice, beans, and sweet pork.
15. Top with lettuce, pico de gallo, guacomole, tortilla strips, extra cilantro, and Cotija cheese. Serve with Creamy Tomatillo Ranch Dressing and enjoy!