"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Café Rio Sweet Pork Salad Recipe

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This recipe for Café Rio Sweet Pork Salad, by , is from JoLene's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
JoLene Bell

Category:
Category:

Ingredients:  
Ingredients:  


Sweet Pork: (serves 20)

1 5lb. pork roast – pork loin, or picnic roast (less expensive cut)

-Cook pork in crockpot on low for 6-8 hours. Add salt and pepper to taste.
-When meat is fall apart tender, drain the fat and shred the pork
-Put the shredded pork back into the crockpot

Add the following:
2 cups brown sugar
1 ½ cans Coco-cola Classic (diet and generic don’t work as well)
16 oz. mild salsa

Simmer it for several hours on low to blend the flavors.


Cilantro Lime Rice (serves 6-8)

1 cup uncooked rice
1 tsp. margarine
1 clove garlic, minced
1 tsp. grated lime peel
1/8 pepper
2 cups chicken broth
2 Tbs. chopped fresh cilantro

Combine rice, margarine, garlic, lime peel, pepper and broth in pan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro.

Or

Sweet Rice (serves 8-10)

1 tbsp. oil
½ white onion, chopped
½ bunch fresh cilantro
1 1/3 cups white rice
3 cups chicken broth
1/3 cup sugar (more or less depending on how sweet you like it).
Optional: 1 lime – juiced is you want a lime flavor


Put a little oil in bottom of pan and sauté chopped onion until translucent. Add the cilantro and sauté for a minute more. Add the rice and cook until light brown – be careful not to burn it. Combine the chicken broth and sugar so that the sugar dissolves – you may need to warm it to dissolve sugar. Then stir the chicken broth mixture into rice. Bring to a boil and then cover the pan. Turn the heat down to low and let cook for 25-30 minutes until done. Fluff with a fork and serve




Southwest Salad Dressing

1 pkg. Hidden Valley Ranch dressing mix
1 cup buttermilk
1 cup mayonnaise
2 tomatillos – green tomatoes – husk and dice them
¼ bunch cilantro
1 clove garlic – minced
1 lime – juice

Mix all ingredients in blender. Refrigerate at least 2 hours before serving




Directions:
Directions:
To assemble:

Place ingredients in the following order:

1. Flour tortillas sprinkled with cheese, melted if possible
2. Lime Rice or Sweet Rice
3. Black Beans, rinsed, drained and warmed
4. Sweet pork or other meat of your choice
5. Romaine lettuce, cheese, tomatoes, onions, avocadoes, etc.
6. Southwest dressing
7. Chip strips or any chip you have available

Number Of Servings:
Number Of Servings:
20

 

 

 

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