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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pork Barbacoa Taco Salad with Creamy Tomatillo Dressing - Cafe Rio (Copycat) Recipe

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This recipe for Pork Barbacoa Taco Salad with Creamy Tomatillo Dressing - Cafe Rio (Copycat) is from RO COVID 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!
Category:
Category:
Ingredients:  
Ingredients:  
Pork Barbacoa
• Pork Shoulder
• 1 Litre of Coca Cola (don’t use diet)
• 1 cup brown sugar
• 1 tbsp garlic powder
• 1 tsp cumin
• Ύ cup salsa verde (Zehrs carries a good PC Black Label Tomatillo Salsa)

Creamy Tomatillo Dressing
• 1 packet ranch dressing mix
• 1 cup mayo
• 1 cup buttermilk
• ½ cup salsa verde
• ½ bunch fresh cilantro
• 3 garlic gloves
• 2 limes juiced
• 1 small jalapeno

Additional items for Salad
• Corn tortillas (one fried on a skillet and placed as the base of the salad,
additional tortillas can be cut into strips, fried, and used on top of the salad)
• Pico de Gallo (diced roma tomato, red onion, jalapeno, fresh pressed garlic,
lime juice, salt)
• Guacamole (pico mixed with mashed avocado)
• Chopped romaine lettuce
• Shredded marble cheese
Directions:
Directions:
Pork Barbacoa

1. Cook on low in slow cooker for 7.5 hours

2. Shred the pork, removing fatty pieces, and place shredded pork back in the slow cooker

3. Cook on low an additional 30-60 minutes

Creamy Tomatillo Dressing

1. Mix in a blender

 

 

 

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