There are a lot of great Cafe Rio Pork Salad recipes floating around out there. This is the recipe I've always used and I love it. The last couple of times I've been to Cafe Rio I've been so disappointed with my meal. It seems like they either skimp on the meat, it's been super fatty, or the flavor just seems off. Whatever the case may be, we sure enjoy making this meal at home!
1 Pork Loin or Pork Roast
1 1/2 cans coke (no diet or generic brand substitutions)
1 cup sugar
1- 7 oz. can Chipotle Chilies in ADOBO sauce (since you use the sauce, not the chilies, it is important that you get the chilies in adobo sauce)
1 tsp. dry ground mustard (heaping)
1 tsp. cumin (heaping)
1 tsp. minced garlic
Remove chilies from the can of Adobo Sauce and discard chilies. Rinse can of adobo sauce with coke to get all the sauce out. Pour sauce and coke into a blender. Add remaining ingredients (except pork) in the blender. Blend until well mixed. Place pork in crock pot and pour sauce over it.
Cook in crock pot on low for 7-9 hours or until it pulls apart with a fork.
Salad ingredients: Lettuce, tortillas, pork, pinto beans, rice, dressing, tomatoes, avocado, and cheese.
1 envelope buttermilk ranch dressing
1 cup milk or buttermilk
1 cup mayonnaise
1/2 bunch cilantro
2 serano peppers with seeds removed
1 tsp. lime juice
1 garlic clove
Blend all together in blender. Let sit in refrigerator to thicken.
1 cup rice
2 cups water
3 cubes chicken boullion
1/2 tsp. dried onion
1/4 bunch cilantro
1 T. oil
Combine all ingredients and cook in a rice cooker. Add juice of 1/2 lime and mix well.