Copycat Cafe Rio Sweet Barbacoa Pork Salad

I'm now hooked on Cafe Rio salads too...I'm not sure what I'm going to do when I go there again! At least I know how to make the dressing and it's really easy (and not that expensive either!), I'll probably start putting that on my other salads from now :)

Copycat Cafe Rio Sweet Barbacoa Pork Salad

Recipe came from Favorite Family Recipes

Copycat Cafe Rio Sweet Barbacoa Pork Salad

6 large Tortillas

Shredded cheese, Mexican blend

Cafe Rio Cilantro-Lime Rice

Cafe Rio Black Beans

Cafe Rio Sweet Pork

Lettuce (NOT iceberg, use leafy green or Romaine)

Diced tomato, onion, and cilantro (pico de gallo)

Guacamole

Sour cream

Tortilla Strips

Cotija cheese, crumbled (or you can use Parmesan)

Cafe Rio Cilantro Ranch

Here is how we put it all together: First of all, we bought the aluminum deep-dish pans (they had these at the grocery store, you will know when you see them.. they look JUST like the Cafe Rio tins). Lay a tortilla in the bottom of the pan, sprinkle cheese on it, and put in the oven at 375 for about 5 min or until the cheese is melted. Remove from oven, add beans, rice, pork, then lettuce and a little scoop of diced tomato and onions (pico de gallo). Add guacamole (HIGHLY RECOMMENDED) and sour cream. Add crushed tortilla chips, a shake of Parmesan cheese, and top with a few cilantro leaves. Serve with the cilantro ranch or vinaigrette dressing and there you have it! (makes about 6 salads)

Copycat Cafe Rio Cilantro-Lime Rice

Another new recipe! Last time we had rice with our burritos but this time I decided to add the yummy rice like they have at Cafe Rio...super good and easy. We used the rice cooker but I'm sure it would still be super easy on the stove top.

Copycat Cafe Rio Cilantro-Lime Rice

Recipe came from Family Favorite Recipes

Copycat Cafe Rio Cilantro-Lime Rice

1 c. uncooked rice (long-grain, white rice)

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Copycat Cafe Rio Cilantro Ranch Dressing

I'm kind of a dork, the first time I went to Cafe Rio I tried the Sweet Barbacoa Pork burrito and ever since I have always gotten when I have returned. I had never tried the salad before and as such had never tried the Cilantro Ranch Dressing. This time around when I made the Sweet Barbacoa Pork I decided to be different (and a little brave) and make this dressing. Because I knew it would make a bunch I invited Ben/Sonia/family over to join us. I had Sonia try the dressing and she said that it was really good (she had tried it before). I ended up not adding the jalapeño but I think that it was still really good.

Copycat Cafe Rio Cilantro Ranch Dressing

Recipe came from Family Favorite Recipes

Copycat Cafe Rio Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 c. mayonnaise

1 c. buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 lime

1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

Copycat Cafe Rio Sweet Barbacoa Pork

Cafe Rio, Costa Vida, etc. if you haven't tried it you're missing out. I made this copycat version back in January for my roommates and it was super yummy. It takes some time so if you are planning on making it remember to think about it a day or two before you want to eat it (or just go to Cafe Rio :D). I'm making it again this week...can't wait (my mouth is just salivating thinking about it)!

Copycat Cafe Rio Sweet Barbacoa Pork
Recipe came from Favorite Family Recipes
Copycat Cafe Rio Sweet Barbacoa Pork

2 pounds pork (we use boneless pork rib meat)

3 cans Coke or Root Beer (NOT diet)

1/4 c. brown sugar

dash garlic salt

1/4 c. water

1 can sliced green chilies

3/4 can enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)

1 c. brown sugar

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!
Serve as meat for burritos, salads, nachos, enchiladas, quesadillas, etc.