This might be our favorite recipe! If you have ever had a Cafe Rio Pork Salad then you will know why we are having withdrawals. There are no Cafe Rio's where we live. We have tried several different recipes and the following are our favorites so far. You can make the salad dressing and rice in advance. It makes a lot! (Sometimes I buy a smaller roast and cut the recipe in half) We always use the leftovers to make burritos and they are just as good as the salad! ENJOY!!!
6 to 6 1/2 pounds pork roast
1 lb. carrots, peeled and cut in large chunks
Place pork in crock pot with carrots and 1 inch water. Cover. Cook for 8-10 hours on low. Remove bones and fat and shred pork in crock pot and mix thoroughly with sauce. Cook on low for 2 more hours.
For the Sauce:
(Remove the carrots from the crock pot and dump out remaining water.)
1 lb. cooked carrots from the pork roast
15 1/2 oz. jar of La Victoria medium salsa
3 cups unpacked brown sugar
3 cups Dr. Pepper
Blend above ingredients in food processor or blender until smooth. (This won't all fit in my blender so I blend everything except for the Dr. Pepper. Then I pour the mixture and Dr. Pepper into the crock pot and stir it all together.)
This recipe makes enough to fill 3 quart size freezer bags.
Cafe Rio Salad Dressing
1 1/3 cups sour cream
3/4 cups mayonnaise
1 bunch of cilantro
1 pkg. Original Ranch dry salad dressing mix (1 oz. pkg)
2 cloves of garlic
juice of one lime
1/2 to 1 whole jalapeno pepper (Start out with less then add more to taste, some peppers seem to be hotter then others, adding the seeds will also make it hotter. If it is too hot then all you will taste is the jalapeno!)
Mix all ingredients together in a blender. It makes a lot.
3 cups cooked rice
1 tsp. lime zest, minced (from one small lime)
1-2 Tbsp. fresh lime juice
2-3 Tbsp. finely minced cilantro
Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.
To make the salad layer the following:
A tortilla with melted cheese on it
chopped up avocado
tortilla strips (Fresh Gourmet makes them as a salad topping. I usually find them in the produce section at the grocery store here)