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Copycat Cafe Rio Sweet Pork Barbacoa Salads

Ingredients

*Sweet Pork Barbacoa:*

  • 2-3 lb pork roast
  • 3 Tbsp salt
  • 1 12 oz Coke
  • 1 c. brown sugar
  • 1 10 oz can enchilada sauce
  • 3 tsp. minced garlic
  • 1 small can green chillies

Cilantro Lime Rice:

  • 2 c. uncooked long-grain white rice
  • 1 tsp. butter or margarine
  • 1 tsp. minced garlic
  • 1 tsp. plus 1 Tbsp freshly squeezed lime juice
  • 1 can 15 oz chicken broth
  • 1 c. water
  • 2 tsp. sugar
  • 3 Tbsp fresh cilantro chopped

Black Beans:

  • 1 can black beans rinsed and drained
  • 2 Tbsp. olive oil
  • 1 tsp. minced garlic
  • 1 tsp. cumin
  • 1 c. tomato juice
  • 1 tsp. salt
  • 2 Tbsp fresh cilantro chopped

Creamy Tomatillo Dressing:

  • 1 c. mayo
  • 1 c. sour cream
  • 1/4 bunch cilantro cleaned and pulled from stems
  • 1 to matillo cut into chunks and paper skin removed
  • 1/4 tsp. minced garlic
  • 1/2 jalapeno seeds removed
  • juice of 1 lime
  • 1/2 tsp. salt
  • 1 green onion stem all of the green part

Flour Tortillas:

  • 5 c. flour
  • 1/2 c. shortening
  • 1/8 tsp. baking powder
  • 1 Tbsp salt
  • 1 1/2 c. water

Instructions

Sweet Pork Barbacoa:

  • Combine Coke and 1/4 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!)
  • Remove roast from plastic bag and place in the crock pot. Pour the marinade in the crock pot and sprinkle salt over the roast. Place the lid on the crock pot and cook on high 3 1/2 – 4 hours.
  • In a blender, combine enchilada sauce, minced garlic, green chillies, and 3/4 c. brown sugar; set aside.
  • 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.

Cilantro Lime Rice:

  • Combine rice, garlic, butter, 1 tsp. lime juice, chicken broth, and water; bring to a boil.
  • Cover and cook on low 15 minutes, or until rice is tender; remove from heat.
  • Combine remainder of lime juice, sugar, and cilantro in a small bowl. Pour over hot rice, using a fork to fluff.

Black Beans:

  • Place oil in a nonstick saute pan; add cumin and garlic. Cook until you can smell the garlic.
  • Add beans, tomato juice, and salt. Stir beans until hot. Just before serving, stir in the cilantro.

Creamy Tomatillo Dressing:

  • Mix all ingredients together in a blender. Store in airtight container in the refrigerator. Dressing keeps for about 2 weeks.

Flour Tortillas:

  • Combine all dry ingredients; cut the shortening into the mixture. Add water and slowly mix in till smooth.
  • Roll dough into balls the size of small oranges; use a rolling pin to flatten as thin as possible. Place on hot griddle (about 425°) and cook on each side for 2-3 minutes.