Cafe Rio Pulled Pork Salad- Amber Taylor

Pork Roast: cook in crockpot till nice and tender. Drain the yucky juice then shred and put back in crockpot and top with the following sauce. cook on high 2-3 more hours
Sauce:
8 oz. Salsa
1 can coke
1 Cup brown sugar
1 T. Cumin
1/3 - 1/2 bottle of teryaki (sp?)

CILANTRO-LIME RICE
1 c. uncooked rice (long-grain, white rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro


In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 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 and mix in as you fluff the rice

Cilantro Ranch Dressing:

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds

Mix all ingredients together in the blender. That's it!

Serve your salad in in a flour tortilla (I prefer the ones you cook yourself). Also serve with black beans and romaine lettuce.