Cafe Rio Sweet Barbacoa Pork Salads


4 lbs. Pork tenderloin=$10.80 (sheesh pork is expensive!)
1 (16 oz.) bottle of El Pato spicy mexican tomato sauce. (I used salsa verde.)=$2.64
1 (8 oz.) cans tomato sauce=$1.28
2 cups brown sugar=$.43

total=$15.15

DIRECTIONS:

Mix salsa verde, tomato sauce and brown sugar together in bowl. Put pork in crock pot and pour sauce mixture over pork. Set on low for 8-10 hours. (can stay on warm for several hours as well) Serve on top of black beans, cafe rio rice, lettuce with pico de gallo on top as well as romano cheese, cilantro and some sliced corn tortilla chips. And cafe rio's ranch dressing. Yum!!

PICO DE GALLO:

3 tomatoes, chopped
1/2 white onion, minced
1/4 bunch of fresh cilantro
2 cloves of garlic, finely minced
1 tsp. fresh lime juice
salt and pepper to taste

mix all together

CAFE RIO RICE:
4 tsp. chicken boullion
4 tsp. garlic (I used powder)
1/2 bunch cilantro
3/4 tsp. salt
1 Tbsp. butter
2 cups rice
4 cups water
juice of 2 limes (about 2 tbs. if you don't use fresh limes)

Blend all ingredients in blender then put in pan. Add water-bring to boil. Add rice and simmer for 30 min. (quicker if you use minute rice-if in hurry)

HOUSE DRESSING:
1 buttermilk ranch packet (make as per directions)
3 tomatillos
1 c. fresh cilantro, chopped
3 cloves garlic, minced
1 tsp. cayenne pepper

Mix in blender and Chill.

VINAIGRETTE:
6 Tbsp. oil (1/2 olive & 1/2 vegetable)
1/4 c. chopped fresh cilantro
2 Tbsp. lime juice
1 clove garlic, minced
1 small hot pepper, finely chopped (or to taste)
salt and pepper to taste.

combine all ingredients in jar shake and set aside.