Caribbean Sweet Pork Salad (aka Cafe Rio Salad)

Caribbean Sweet Pork Salad (aka Cafe Rio Salad)

Serves 6


6 flour tortillas, warmed
2-4 c. cooked white rice, warmed
3 c. Sweet Pork, warmed (see recipe below)
1 can black beans, warmed
1 head romaine lettuce, cut into bite-sized pieces
Pico de Gallo (see recipe below)
Cilantro Ranch Dressing (see recipe below)
Shredded cheddar cheese for topping

Place a warm tortilla in a bowl or on a plate.
Place approximately 1/3 c. rice, 1/3 c. sweet pork, and 1/3 c. beans on the tortilla.
Place lettuce over beans.
Sprinkle with Pico de Gallo over the salad as desired.
Drizzle with cilantro ranch dressing and sprinkle cheese as desired.
Serve and enjoy!


Serves 12
Prep time:  5 minutes
Cook time:  6-8 hours

4 lb. pork shoulder roast
1 c. Pace picante sauce
2 c. brown sugar
Salt & pepper to taste

Remove pork roast form packaging and wash.  (Don't cut the roast to expedite cooking time.)
In a bowl, mix picante sauce and brown sugar.  Stir until sugar is mostly dissolved.
In a crock pot, place the roast in the cooker and cover with the sugar mixture.
Place on low-medium heat, cover and simmer.  Check it every hour or so the rotate roast in the juices.  The roast will eventually produce enough juices to make the right consistency, so do not add water or remove any liquid.
Once the roast is fully cooked (6-8 hours), use a fork to separate the meat into smaller segments.  Cover and continue to keep warm.
If it appears to be too juicy, turn slow cooker down to its lowest setting, remove the cover and let it reduce as needed.
Any remaining meat from the meal can be refrigerated, frozen, or canned for future use.


1 c. diced tomatoes (remove seeds)
1/3 c. diced red onion
1 diced jalapeno (at least a Tbsp, but more if you prefer)
1 Tbsp. minced garlic
2 limes, juiced (about 1/3 c.)
1 Tbsp. cilantro, plus extra for garnish
Salt and pepper

Mix all ingredients in a bowl and stir well.
Refrigerate to keep chilled.


1 pkg. Hidden Valley Ranch buttermilk ranch dressing (prepare according to pkg. directions)
3 Tbsp. salsa verde (found near traditional salsa in grocery store)
1/4 bunch of cilantro
2 cloves of garlic
1/4 c. lime juice
1/8 tsp. tabasco sauce (if desired)

Clean and rinse cilantro and remove large stems.
Pour prepared ranch dressing in a blender and add remaining ingredients.
Blend until cilantro is finely chopped.
Refrigerate for at least 2 hours, or until dressing has thickened.

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