Petitchef

Cafe rio sweet pork barbacoa salad

Starter
4 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 4

1)Sweet Barbacoa Pork:

2 libras. boneless pork ribs

1 12 ounces can Coke (not diet can use caffeine free)

1/4 cup. brown sugar

dash garlic powder

1/4 cup. water


2)Barbacoa Enchilada Sauce:

1 cup Coke

1 can diced green chilies

1 cup red enchilada sauce

1/2 cup. brown sugar


3)Cilantro Lime Rice :

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

1 teaspoon. butter or margarine

2 cloves garlic, minced

1 teaspoon. freshly squeezed lime juice

1 can (15 ounces) chicken broth

1 cup water

1 tablepoons . freshly squeezed lime juice

2 teaspoons. sugar

3 tablespoons fresh chopped cilantro


4)Black Beans:

2 tablespoons. olive oil

2 cloves garlic, minced

1 teaspoon. ground cumin

1 can black beans, rinsed and drained

1 1/3 cup. tomato juice

1 1/2 teaspoon. salt

2 tablespoons. fresh chopped cilantro


5)Creamy Tomatillo Dressing :

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)

1 cup. mayonnaise

1 cup. buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro

1 clove garlic

juice of 1 lime

1 jalapeno

Preparation

  • 1)Sweet Barbacoa Pork:
    Put the pork, 1 can of Coke and 1/4 c. brown sugar in a Ziploc bag to marinade. Marinade for a few hours or overnight. Pour meat and marinade into crock pot. Cook for 4 hours on high or 8 on low. Keep lid on to retain liquid. Drain liquid. Shred meat with 2 forks when done. Put shredded pork and Barbacoa Enchilada Sauce in crock pot and cook on low for 2 hours.
  • 2)Barbacoa Enchilada Sauce:
    In a food processor or blender, blend Coke, chilies, enchilada sauce and 1/2 cup. brown sugar.
  • 3)Cilantro Lime Rice :
    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.
  • 4)Black Beans:
    In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
  • 5)Creamy Tomatillo Dressing :
    Mix all ingredients together in the blender.



Comments:

14/08/2013

I live in St. George, Utah were Café Rio started...love the food, and the pork recipe is super close....tastes great!

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20/04/2014

Café Rio started here in St. George, I eat there all the time (yesterday in fact). The food is good, and this recipe is very very close...perhaps a little less sweet.

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