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Cafe Rio Pork Salad Recipe

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This recipe for Cafe Rio Pork Salad, by , is from Atherton Branch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cari Tagge


7 heads Romaine Lettuce
1 lg Bag Mexican Blend of Cheese
4 cans Black beans (cooked with some taco seasoning mix)
Uncooked flour tortillas
2 lg containers of guacamole
Cilantro and limes

Sweet Pork:
6 pounds of Pork (Butt or Shoulder)
1 16oz bottle of salsa (Pace)
1 cup brown sugar
1 can regular Coke

Put meat in a roaster or cock pot and fill half way up with water.
Cook on high in a crock pot for hours or 150 degrees in roaster or oven (if using an oven the water needs to boil, takes about 20 minutes)
Drain water off and remove fat and shred meat
Pour mixture above over meat and cook another 3 hours on low before serving, stir occasionally

Ranch Tomatillo Dressing:
1 bottle Greg's Savory Ranch Dressing (Costco, refrigerator section)
4 Tomatillos
1 Bunch Cilantro
Jalapeno seeded, or more if you want it hotter

In food processor chop tomatillos, cilantro, and jalapeno...slowly add half the dressing to mix, then mix in with spoon other half of dressing.

Spicy Rice:
4 cups white rice
8 cups water
1 can Ro*Tel (on the vegetable isle)
A little bit of taco seasoning

Number Of Servings:
Number Of Servings:




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