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Cafe Rio Pulled Pork Salad

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Level: Intermediate

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Description

Cafe Rio’s famous pulled pork salad.

Ingredients

  • 3 pounds Pork Roast
  • 1 teaspoon Garlic Salt
  • ¼ cups BBQ Sauce
  • ¾ cups Ketchup
  • ⅓ cups Sugar (or More To Taste)
  • 8 whole Flour Tortillas
  • 1 whole Head Of Romaine Lettuce, Chopped
  • 2 cups Prepared Spanish Rice (or Cilantro Lime Rice)
  • 2 cups Prepared Black Beans
  • 1 whole Lime
  • 2 cups Pico De Gallo
  • 2 cups Guacamole

Preparation

Place a 3 pound pork roast in crock pot with 1 cup of water. Season with garlic salt, BBQ sauce, ketchup, and sugar. (These measurements may be adjusted depending on the size of your roast.) Cook on high heat for several hours (I cooked mine for 5 hours) until tender. Shred with two forks.

Make Creamy Tomatillo Dressing while this is cooking. (recipe is in my TastyKitchen recipe box). You can also make homemade pico de gallo and guacamole if you choose; or purchase store bought.

Assembling the Salad:

Put a tortilla in the bottom of a serving dish. Fill the dish with chopped romaine lettuce. Layer with Spanish rice, beans, and then shredded pork. Sprinkle pico de gallo on top. Put a scoop of guacamole and lime wedge on the side of the dish. Top it all with tortilla strips and Creamy Tomatillo dressing.

**You can also use this pork recipe to use for sandwiches, burritos, etc!

3 Comments

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Avatar of cch11

cch11 on 1.15.2011

I’ve tried the recipe where the secret ingredient is to marinate and then cook with Coca-Cola and it is incredible. Tastes exactly the same. Haven’t seen the recipe with BBQ sauce before – have to try it

Avatar of heather1970

heather1970 on 1.15.2011

There are several locations in Utah, not sure where else. You can pretty much guarantee that if it is a Cafe Rio recipe, it’s going to be great!

Avatar of rivergirl10

rivergirl10 on 1.15.2011

What part of the country is Cafe Rio? Just wondering——not in my area, however the recipe sounds delicious.
Wish we did have one. I would go there for lunch………
instead, I will make your recipe. Thank you for posting it.

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