Cafe Rio Pork
Place 3 lbs pork roast in crock pot with 1 1/2 cans of Coca-Cola Classic mixed with 1 cup of brown sugar. Cook on high. Heat overnight or for about 8 hours until tender. Shred with two forks. Season with 1 tsp. garlic salt, 1/4 c. barbecue sauce, and 3/4 cup ketchup.
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Creamy Cilantro Salad Dressing
3 fresh tomatillos cut into quarters
1 pkg Ranch Buttermilk dressing mix
1 cup mayonnaise*
1/3-1/2 cup buttermilk
1 cup fresh cilantro
2 cloves crushed garlic
1/4 tsp. crushed cayenne pepper
Combine all ingredients in a blender and refrigerate at least one hour. (*For a thicker dressing, reduce mayonnaise to 1/3 cup and add 1/2 cup sour cream to the mixture.)
Note: dressing is best if used in the first few days after making it.
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Other ingredients (in order of how to assemble it.) You can leave out anything you may not like (or have on hand.)
8 flour tortillas
2 cups cooked Spanish rice
2 cups cooked black or pinto beans
Shredded pork
2 heads Romaine lettuce (or you can buy 2 bags of Sweet Baby Greens)
Pico de Gallo
Guacamole
Lime Wedges
Corn tortilla strips
Creamy tomatillo dressing
2 comments:
mmm.mmm..good! I like to add a can of green chilies to my meat as well, but this looks great :) Thanks for posting!
(PS I'm going to pin this on pinterest, ok?)
I've never actually had this salad, but I heard that it is HEAVENLY. I may just have to try it! If only Darren liked ANY of the ingredients.... :)
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