Cafe Rio Pork Salad

Café Rio Pork Salad
6 lbs. pork (either in a roast or spare ribs work too, I prefer no bone.)
1 6-oz. bottle of salsa
1 can coke
2 cups brown sugar
Place pork in crock pot and fill it 1/2 way up the pork with water. Cook on High for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on High. Shred pork with forks. Leave it on low until ready to serve.

Hint: If you use HOT water, it will cook faster (3 hours). Also, warm up the salsa, coke, sugar mix in the microwave until it's hot and that will reduce cooking time by half.

Lime-cilantro Rice
1 lb. long-grain rice (2 ¼ cups)
1 bunch of cilantro
Juice of 2 limes
4 cloves of garlic
Chop garlic and cilantro. Heat 2 Tbs. of oil in a skillet. Add rice and all chopped ingredients. Sauté 3-5 minutes, stirring frequently. Put 4 cups of water and lime juice in a rice cooker. Add rice mixture to the rice cooker and cook according to-the cooker’s directions. If you don’t have rice cooker,combine rice, water, and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.

Creamy Tomatilla Salad Dressing
1 packet Hidden Valley Ranch Buttermilk Dressing
1 cup buttermilk
1 cup mayonnaise
3 tomatillas (look like green tomatoes - - a must!)
2 cloves of garlic
1 cup fresh cilantro
1/2 tsp. cayenne pepper
Blend all ingredients in the blender. Refrigerate.

Cut raw corn tortillas into strips. Fry in oil until stiff or barely brown. Salt.

Warm up flour tortillas in microwave.
Top with pinto beans, shredded lettuce, cilantro rice, pork, dressing, and fried corn tortillas.