Cafe Rio Pork Barbacoa Salad

Anyone who has lived in Utah knows about Cafe Rio. When their restaurants first opened people were lined out the door at all times of the day to eat their food. I have to agree that the food is delicious! This is confirmed by the countless copycat recipes that are available on the internet. In an effort to spread the joy of Cafe Rio to the masses here are the recipes that I use. This recipe comes from a combination of a lot of the recipes online. I think it tastes really close to the real stuff!

I must admit, I do not care about the Cafe Rio chicken or the steak so I have no idea how to make them. All of my love is for the pork barbacoa salad! Oh so good!

Pork Barbacoa
1 pork roast (~3lbs, I like to use a pork shoulder/butt)
garlic salt
pepper
1 can Coke (not diet)
1 (10 oz) can enchilada sauce
1 cup brown sugar
1 small can diced green chilies (you can puree if desired)

Generously garlic salt and pepper roast. Place roast in a crock pot and 1/2 can Coke. Cook on high for about 4-6 hours. You can cook overnight on low. Remove roast, drain liquid, trim fat, coarsely shred meat into large chunks, and return roast to crock pot. Add enchilada sauce, brown sugar, 1/2 can of Coke, and chilies. Let roast cook on low 2 more hours. Shred and serve.

Cilantro Rice
3 cups chicken broth
1 clove garlic
1/2 bunch cilantro
1/2 onion
1 tblspn butter
3 cups rice

Blend cilantro, green chiles, garlic, and onion together in food processor. Bring chicken broth to a boil and add all ingredients, simmer covered 30 minutes.

Creamy Tomatillo House Dressing
1 pkt. Ranch Salad Dressing Mix (not buttermilk packet)
2 small tomatillos
1/2 bunch of cilantro
1 clove garlic
1/2 lime, juiced
1 small jalapeno, omit the seeds and pith if you don't want it spicy
1 cup mayonnaise
Milk (about 1/2 cup)

Mix in food processor. Thin with milk as needed. If you can't find fresh tomatillos you can substitute one 7-oz can of salsa verde.

How to Put It Together (for those foreign to Cafe Rio)
They use home made tortillas. I use regular tortillas from the grocery store. Just use a brand that looks tasty (like Guerrero). On the cook top, melt a handful of cheese in the tortilla. Place warm tortilla in a shallow bowl. Then layer the rice, beans (from a can, already warm), meat, and romaine lettuce. The next layer is pico de gallo, I just use chopped tomatoes. The remaining layers include a couple sprigs of cilantro, a sprinkle of Parmesan cheese, a handful of tortilla strips, and dressing on the side.

I don't normally add the tortilla strips, but if you want to make them here is how: Using 6+ corn tortillas, brush both sides of the tortillas with oil, stacking them as you go. Cut the stack in half, and then slice crosswise into 1/2 inch strips. Place the strips on a rimmed cookie sheet; bake, tossing occasionally, until golden, 15-20 minutes.

This recipe sounds complicated but it is actually quite easy if you have a food processor. I generally make it all in the morning when I get the pork in the crock pot to cook. Using a food processor I make the rice followed by the salad dressing. I don't really clean my food processor in between, maybe a rinse. After the rice is cooked I refrigerate it and then reheat it at dinner time. The dressing is actually better when made ahead of time anyway. I takes me about 30 minutes to prepare and get everything cooking, then it is quick to heat and assemble at dinner time.

This recipe makes enough for 8-10 salads. I either invite people over to eat or we eat this for a few days--no one complains, it is that good!