Cafe Rio Pork Salad

Sweet Pork Recipe:
3-4 pounds pork roast
2 cups Pace Salsa
2 cups Brown Sugar*
2 cans 7-Up (or Sprite, or Sierra Mist)


Place roast in crock pot. Mix together the rest of the ingredients and pour over pork. Cook on low for 6-8 hours.

Cilantro-Lime Rice
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
1 1/4 cup water
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.

Creamy Tomatillo Dressing:
3 fresh tomatillos, cut into quarters
1 package Ranch Buttermilk Dressing mix
1 cup mayonnaise
1/3 to 1/2 cup buttermilk (or heavy whipping cream*)
1 cup fresh cilantro
2 cloves crushed garlic
1/4 teaspoon crushed cayenne pepper (or tabasco sauce)

Combine all ingredients in a blender and refrigerate at least one hour.

*If you use the cream, add it last and blend it until it is just mixed in.

Serve on a tortilla with melted cheese. Top with the rice, black beans, and the pork. Then add the shredded green leaf lettuce, parmesan cheese, dressing, crunchy tortilla chips, and anything else (salsa, guacamole, sour cream etc.) ENJOY!