Cafe Rio Pulled Pork and Tomatillo Salad Dressing

Submitted by Shauna Hinckley

3-4 pound pork
Salt
1 cup water

Salt the pork on all sides. Cook in a slow cooker for 6 hours or until meat is falling apart. Drain water and shred meat.
Add:
1 can enchilada red sauce
1 small can green chilies
½ cup brown sugar*
1 cup Dr. Pepper

Mix all ingredients with the pork and stir until evenly coated. This can be served as part of a taco salad or as the meat filling for tacos or burritos.

*I thought the meat was a little too sweet and would probably cut this amount down to ¼ cup.


Café Rio Tomatillo Salad Dressing
5 tomatillos -husk peeled off, washed and quartered (they are naturally sticky under the husks)
1 pkg. Buttermilk Ranch dressing mix (must be buttermilk or it doesn’t taste right)
½ cup chopped fresh cilantro
1 cup mayonnaise
1/8 tsp. garlic salt
1 tsp. brown sugar
5 slices bottled jalapeno (nacho sized slices)
1 T. Jalapeno juice
Juice of ½ a lime
1/8 tsp. chili powder

Combine all ingredients in blender. Serve over a taco salad with Pulled Pork.