Cafe Rio Salad!

This recipe is one I got off a friends blog and she got it from her friend so it is not mine, But it was just so amazing and I loved it so much I wanted to share it.  Just so you know you have to have a lot of time to make this recipe as it takes around 18 hours to make.  Most of the time is the pork slow cooking.  Oh and make sure your having some friends over or plan to freeze some of it, because this recipe makes a lot of food!!!

Pork Barbacoa

5-6 lb pork roast

24 oz Dr. Pepper

1 cup brown sugar

3/4 cup sugar

1 clove garlic, minced

7 oz chipotle chilies in adobo sauce
6 oz red taco sauce
1 tsp ground mustard
1 tsp cumin
1/4 tsp cayenne pepper

Place roast in crock pot and cover half way with water.  Cook on low for 12 hours ( start around midnight for it to be all ready at 6:00pm the next day). 

Drain the water.  Mix the remaining ingreadiants until sugar disolves.  (I took half of the chilies and set them aside for a black bean recipe.)  Then add the Dr. Pepper mixture to the pork roast and cook on low an additional 4 hours.

Shred the pork roast and cook another 2 hours.

If your not a fan of the pork or would like to try something else here is the chicken recipe it also dosn't take as long.

Chicken

16 oz Kraft Zesty Italian dressing
1 tbsp. chili powder
1 tbsp. cumin
3 cloves garlic, minced
5 lbs. chicken breasts

Mix ingredients and pour over chicken breasts in a crockpot. Cook on low for 4 hours.

Shred the chicken and cook 1 more hour.

Creamy Tomatillo dressing

2 tomatillos, peeled and chopped
½ bunch cilantro
1 garlic clove
1 lime, juiced
1 jalepeño , limit seeds to reduce how “spicy” you want it
1 8-oz. pkg buttermilk ranch dressing (regular ranch works too)

Blend in a blender: tomatillos, cilantro, garlic, lime juice and jalapeno. Make dressing according
to the directions on the package (but use less milk than requested). Then add the blended
ingredients and chill. The longer it sits the better.

Rice
 
4 cups water
4 tsp. chicken boullion
4 tsp. garlic, minced
½ bunch cilantro, chopped
1 can green chilis, undrained
¾ tsp. salt
1 Tbsp. butter
½ onion, chopped
2 cups rice

Bring water to a boil.  Add all ingredients to boiling water. Cover and cook for 20 min at a simmer.

Black Beans

2 cans black beans
1 chipotle chilie (from the pork recipe)

In a pot on medium heat stir the beans and chipotle chilie until the beans resmble the texture of refried beans.

Layer:
-tortilla sprinkled with cheese (slightly crisp in a frying pan)
-rice
-shredded chicken or pork
-black beans
-romaine lettuce, chopped
-tomatoes, chopped
-avocado, chopped
-dressing
-fresh lime squeezed over top, quartered
-top with Fiesta tortilla strips (optional)