Tastylicious.

If anyone knows me then you know I love Cafe Rio, particularly their barbacoa salad and their creamy tomatillo dressing which is the definition of delicious. I am smiling right now just thinking about it. Any road trip we've ever taken has always led us to a Cafe Rio at some point even if we had to go out of our way to get to it. In fact our last trip to Utah we went there not once, not twice, but three times (two of which were in the same day!). I can't ever imagine getting sick of that salad, but I am sure willing to try! Which is why (since the nearest one is in San Diego) I decided it was a MUST to search out the recipe and give it a whirl. Let me just say, not to toot my horn or anything, but the finished product was so incredibly delicious! The pork, the dressing, the rice, the beans, all of it turned out so well we could have  been eating the real thing it was so similar. Which I credit to the masters who created the recipe here, not to my lame cooking skills that I am just now trying to re-learn. 

Feast your eyes on the greatest salad ever invented. 

I could have drank the whole thing of dressing it was so yummy.  

So for the other Cafe Rio fans and even for those who have never been I highly suggest you make this for dinner sometime. Your taste buds will thank me. 

Here is the recipe I copied and pasted from the website I got it from and then added my two cents on what I would recommend to perfect it. 

The Heavenly Sweet Barbacoa

2 pounds pork (we got boneless rib meat from Costco)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 small can sliced green chilies
3/4 can enchilada sauce (medium spiciness)
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. (we did ours 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!

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.


BLACK BEANS

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

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.

Creamy Tomatillo Dressing

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk (I would recommend using 1/2 to 3/4 cup as ours was a little runny)
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalepeno (if you like it mild, just remove the seeds)

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