Saturday, July 02, 2011

Mexican Shredded Sweet Pork Salad

I know this is a day later than I promised, but we had some family come in this weekend and ended up being so busy with camping, playing, and entertaining that I simply had no time to post! Maybe the anticipation will make you even more excited for this recipe. So, here goes.

This is the classic Cafe Rio/Costa Vida Sweet Pork Salad, just my version. Don't worry, all the flavors are the same, and you can add or take away whatever you prefer. Either way, it's super easy to make if you have a little patience and the will. Where there's a will, there's a way!

Mexican Shredded Sweet Pork Salad
(Adapted from Our Best Bites)

Homemade Flour Tortillas
Shredded Sweet Pork
Lime-Cilantro Rice with Pineapple
Black Beans
Shredded Lettuce
Tomatoes, diced
Cheese, grated
Cilantro-Lime Vinaigrette

  1. Assemble how you will. This particular time I did not use rice or tortillas, but they certainly make the meal extra special. 

Mexican Shredded Sweet Pork
(Adapted from Our Best Bites)

Boneless pork shoulder roast
1/2 tsp. salt
1/4 tsp. black pepper
2 tsp. chili powder
1 tsp. onion powder
1/4 cup brown sugar
1/2 cup salsa
20 oz. bottle Dr. Pepper or Coca-Cola

  1. Combine all ingredients in a slow cooker. Cook on low 7-8 hours, until meat is tender. 
  2. Pull meat apart with forks and discard any pieces of fat. Serve immediately, setting slow cooker to low to keep meat warm.

Cilantro-Lime Vinaigrette
(Adapted from Our Best Bites)

1/4 cup fresh lime juice
1/4 cup rice vinegar
4-5 cloves garlic
1/2 tsp. salt
2 tsp. granulated sugar
1 cup canola oil
1/2 cup roughly chopped cilantro
1/4 cup milk

  1. Combine lime juice, vinegar, garlic, salt, and sugar in blender. Blend until ingredients are completely combined. 
  2. With blender running, add oil in steady stream. Add milk also. Then add cilantro and blend until cilantro has broken down but still maintains some texture. Refrigerate for a couple hours before serving, if possible. 
- Can be used as a marinade for fish or chicken. 
- I like to add a little milk to just make it a bit creamier. 

If creamier texture is what you are going for in this dressing, then try the recipe for Creamy Cilantro-Lime Ranch Dressing down below. It's darn good too!

Creamy Cilantro-Lime Ranch Dressing
(Recipe from Our Best Bites cookbook)

1 cup mayonnaise
1/2 cup milk or buttermilk
1 lime, juiced (about 2 tbs. juice)
1 packet Ranch dressing mix (ignore directions on packet)
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/2 cup green salsa
Hot sauce (Cholula or Tabasco), to taste

  1. Combine mayo, milk, lime juice, and contents of ranch packet in a blender. 
  2. Add garlic, cilantro, and green salsa and blend to thoroughly mix all ingredients.
  3. Season with hot sauce, if desired. If possible, refrigerate for several hours to allow dressing to thicken and flavors to meld.
And there you have it friends, your very own recipe for a Cafe Rio/Costa Vida Sweet Pork Salad. Make it your own, I know you'll love it. 

No comments:

Post a Comment