Sweet Pork Salad

Mmmmmm, my mouth is watering just thinking about these recipes!  My favorite place to eat out is Costa Vida or Cafe Rio.  I must admit that I always get the sweet pork salad because it is SO good!  I make fun of Eric because he is a creature of habit when we go out to eat...but when it comes to Costa Vida so am I.  These recipes are so easy, and taste just as good, so now I can get my fix at home.  I made these recipes for a crowd of 25 people and it was a big hit.  I just doubled the pork and beans and we had plenty.  I get the raw tortillas and cook them up, then top with the pork, beans, rice, chopped romain lettuce, cheese, salsa, dressing, and tortilla strips.  Enjoy!!

Shredded Pork Barbacoa 

5 lbs pork roast         

Salt, Pepper, and garlic powder           

1 can Coca Cola 

15 oz can green chile enchilada sauce 

1 can (use can from the green chile) brown sugar (not packed)

• 1. Sprinkle roast all over with salt, pepper, and garlic powder. 
• 2. Place in crockpot with Coca Cola and cook on low 7-8 hours. 
• 3. After cooking, take roast out and shred. 
• 4. Dispose of remaining cooking liquid. 
• 5. Place shredded pork back into crockpot. 
• 6. Add the enchilada sauce and brown sugar, mix all together and heat through. 

Green Dressing 

1 buttermilk ranch dressing packet (make as per recipe)
3 tomatillos
1 jalapeño
1 clove garlic
½ bunch of cilantro
juice of 1 lime

Preheat oven to 400 degrees. Remove the papery covering from the tomatillos. Cut each tomatillo in half and place on a greased cookie sheet. Using disposable gloves cut jalapeno in half, remove seeds, and place on cookie sheet with the tomatillos. Roast for 15 to 20 minutes. Use a food processor to blend all the ingredients well. Refrigerate. (If you are in a hurry you can skip roasting the vegetables)

Black beans 

2 (10 oz) cans black beans (don't drain the liquid)
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon cumin powder
11/2 teaspoon oregano
11/2 teaspoon salt
1 Tablespoon red wine vinegar

• 1. Fry the onion in a little oil. 
• 2. Add the garlic and saute a little. 
• 3. Introduce a little of the bean liquid until all previous ingredients are soft. 
• 4. Add the beans with the remaining liquid. 
• 5. Add spices and simmer about 30 minutes. 
• 6. Add the vinegar just before serving. 
• 7. These are quite good when served over a bed of rice seasoned with just lime. 

Rice 

½ bunch cilantro
4 tsp garlic, crushed
1 small yellow onion, chopped
1 can diced green chilies
1 Tb butter
1 tsp salt
4 tsp chicken bouillon
3 cups rice
6 cups water

Blend cilantro, garlic, onion, and green chilies together in food processor. Combine all ingredients in a saucepan, bring to a boil, lower heat to simmer and cook covered 20 minutes. Stir.