Cafe Rio Sweet Pork Salad

By Afton

Ingredients

• Black Beans:
• 2 lbs whole pork tenderloin
• 3 cans Coke
• 1/4 c brown sugar
• dash garlic salt
• 1/4 c water
• 1 can green chilies
• 3/4 can Old El Paso enchilada sauce
• 1 c brown sugar
• 1 large can black beans, rinsed & drained
• 1 1/3 c tomato sauce
• 2 cloves garlic, minced
• 1 t cumin
• 2 T olive oil
• 1 1/2 t salt
• 2 T cilantro, chopped
• Cilantro Lime Rice:
• 1 c uncooked rice
• 1 T butter
• 2 cloves garlic, minced
• 1 t lime juice
• 15 oz chicken broth
• 1 c water
• 1 T lime juice
• 2 t sugar
• 3 T cilantro, chopped
• Cilantro Ranch Dressing:
• 1 packet Traditional Hidden Valley Ranch Mix
• (not buttermilk)
• 1 c mayonnaise
• 1 c buttermilk
• 2 tomatillos (diced)
• 1/2 bunch cilantro
• 1 clove garlic, minced
• juice from 1 lime
• 1 jalapeño, seeds removed

Preparation

Step 1

Pork:

Add pork, 1 ½ cans Coke & ¼ c brown sugar to ziplock bag. Marinate overnight.
Drain. Add pork, ½ can Coke, water & garlic salt to crock pot & cook on high 3 hours. Remove & shred.
Blend ½ can Coke, chilies, enchilada sauce & 1 c brown sugar in blender.
Pour sauce on pork & cook in crock pot on low for 2 hours.

Beans:

Cook garlic & cumin in olive oil over medium heat. Add beans juice & salt. Heat through & add cilantro.

Rice:

In saucepan, combine rice, butter, garlic, 1 t lime juice, broth & water. Boil, cover & reduce heat & cook 10 minutes. Pour lime, sugar, cilantro mixture over rice.

Dressing:

Mix together & blend in blender until smooth.