Go Back
Print Pin
5 from 1 vote

Cafe Rio Pork Salad

The best fresh-Mex salad you'll ever have. It has a lot of steps but don't get discouraged - it's worth it!

Ingredients

Sweet Pork

  • 2 lb. pork tenderloin/roast (no bone)
  • 2 tsp. garlic salt
  • 3-4 c. water
  • 2 c. Coke (not diet) (2 cans)
  • 1 4 oz. can diced green chiles
  • 1 10 oz. can red enchilada sauce
  • c. brown sugar
  • 1 tsp. chili powder

Cilantro Lime Rice

  • 2 cups uncooked white rice (long-grain)
  • 2 cubes chicken bullion
  • 4 cups water
  • 4 tablespoons butter
  • 3 tbsp. fresh squeezed lime juice
  • 1/2 c. finely chopped fresh cilantro

Seasoned Black Beans

  • 2 tbsp. olive oil
  • 4 cloves garlic, minced
  • 2 tsp. cumin
  • 2 cans black beans, drained
  • 2 4 oz. cans diced green chiles
  • 1 1/2 c. tomato juice
  • 1/2 - 1 tsp. salt
  • 1/2 c. finely chopped fresh cilantro

Creamy Tomatillo Ranch Dressing (see full recipe here)

    For Serving

    • 2-3 heads green leaf or romaine lettuce, washed and chopped (not iceberg)
    • soft tortillas, warmed (I used a half corn / half flour tortilla we get locally, but use any you love, or you can make your own)
    • fresh pico de gallo (I buy mine premade)
    • extra fresh cilantro
    • limes, quartered
    • guacamole
    • tortilla strips
    • cotija cheese (or other fresh crumbly cheese)
    • round aluminum baking pans (not necessary but fun)

    Instructions

    Creamy Tomatillo Ranch Dressing

    • Make and chill several hours to 1 day before serving. See recipe here.

    Sweet Pork

    • Place pork in crock pot. Add water and garlic salt. Cook on high for about 3-4 hours (or low for 6-7), until it's cooked through and shreds easily.
    •  Remove pork from crock pot into a large bowl. Drain any liquid left in the pot. Shred pork into 1-2 inch pieces with forks. Return to (empty) crock pot.
    • In a food processor or blender blend coke, green chilies, enchilada sauce, brown sugar, and chili powder. Blend until smooth. Pour over pork in crock pot.
    • Cook on low for 2 hours. Serve with tongs!

    Cilantro Lime Rice

    • In a saucepan combine rice, water, butter, and chicken bullion. Bring to a boil. 
    • Once boiling, turn to low, cover, and cook on low 15-20 minutes, until rice is tender. Remove from heat. Fluff with fork. 
    • In a small bowl combine lime juice and diced cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

    Seasoned Black Beans

    • In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. 
    • Add beans, green chiles, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

    Salad Assembly

    • To assemble, begin by lining the aluminum tin with one large warm tortilla or a couple smaller ones.
    • Add a heaping spoonful or two of rice, then black beans, then pork.
    • On top of the pork, add the lettuce, then the pico, cheese, guac, some tortilla chips, a squeeze of lime juice, and a little more fresh cilantro.
    • Just before eating, drizzle with creamy cilantro lime dressing. Can also be made into taco form. Enjoy!