Cafe Rio Shredded Pork Salad - This one's a doozy =)

*Creamy Tomatillo Dressing*

1 pkt. Hidden valley ranch dressing mix packet
1 C mayonaisse
1/3 to 1/2 C buttermilk
3-4 tomatillos (since we are in OH and they don't have these just get tomatillo salsa in mexican aisle at Giant Eagle, it's green)
1 C fresh cilantro, lightly chopped
1/2 t pepper
2 cloves of garlic, or just use the powder like I do... it would be 1/4 t if you did.

Chop the garlic. Wash and cut cilantro into about 1-2" segments. Put allingredients in blender and mix thoroughly. Refrigerate. (Best if you make it the day before). Makes 2 Cups.

*Cilantro Rice*
2 C uncooked rice
2 C chopped cilantro
1 t salt
1 C salsa verde
2 T dried minced onions
2 C chicken broth

Wash and chop cilantro. Blend with 2 cups chicken broth and pour into pan for cooking rice. Add two more cups of water, teh salt, salsa verde, and onion. Bring to a boil. Stir in the rice. Cover and turn down heat to low and steam for 30 minues. Makes about 10 servings.

*Black Beans*

Warm a can of black beans on the stove, including all liquid.

*Pork Barbacoa*
2 1/2 to 3 1/2 lbs. pork loin roast
1/2 C dark brown sugar
1/2 C worcestershire sauce
1/2 t dried oregano
1/2 t powdered ginger
1 t salt
1 t dry chili powder
1 t garlic powder
2 T dried minced onions
1 small can red enchilada sauce
1/2 C dark brown sugar (yes, more!)

Cook all of the ingredients in a crock pot approximately 5 1/2 hours on low or 4 on high. When done, shred the pork. Then combine red enchilada sauce and 1/2 C dark brown sugar and pour on top.


Serve this with romaine lettuce, cheese, tortillas, and anything else you can think of!!! Make it into a salad or burrito!