Cafe Rio Pork Barbacoa Salad (Original & Vegetarian)

I don't know about you, but I loved last week's Creamy Potato and Leek Soup. I added carrots for color  and sweetness (see updated post), and my kids gobbled it up. This week, my produce basket has all the ingredients for one of my all-time favorite comfort foods: Cafe Rio Pork Barbacoa! Here is my original recipe that I love (see below for my updated healthier version):

Café Rio Salad/Burritos

Sweet Pork

3-4 lb. pork loin roast

1 c. brown sugar

1 bottle red taco sauce

1 Tbs. cumin

1 can coke or root beer

Cover roast halfway wit water and cook on low in crockpot for 6 hours. Discard the liquid and shred the pork with 2 forks. Mix brown sugar, red taco sauce, cumin, and can of coke or rootbeer and pour mixture over pork and put on low in the crockpot for 3 more hours.

Creamy Tomatillo Dressing

1 dry buttermilk ranch packet (like Hidden Valley)

1 cup buttermilk

1 cup mayonnaise

2 tomatillos (husk removed & diced)

½ bunch of cilantro

1 clove of garlic

Juice of 1 lime

1 Jalapeno (to taste for spiciness)

Blend all ingredients in blender and refrigerate for 1-2 hours

Rice

Cook according to directions except use chicken broth instead of water, and add a handful of cilantro and the juice from 1 lime.

Assemble

We cook our own black beans and use the uncooked tortillas (making them fresh makes a big different for taste). Then we just add the rice, pork tomatoes, dressing, romaine lettuce, and whatever else we feel like.

Yum! But, here is a healthier version that works great for a plant-based diet with minimal processed foods. Still yum, but with less guilt :)

Vegetarian Cafe Rio Salad

Sweet Beans "Barbacoa"

Cook black beans according to package directions. When done, or nearly done, drain. Add the following and allow to simmer in pot or crockpot on low for an extra 30 minutes or more:

2-3 cloves minced garlic

3 T. molasses or honey

1 T. cumin

1 T. oregano

1 t. salt

dash of chili powder
1 bottle of your favorite salsa, 1 can of diced tomatoes, or 2-3 fresh diced tomatoes

Creamy Tomatillo Dressing

spice mix (replaces buttermilk ranch packet):

1/8 t. paprika

1/4 t. mustard powder

1/2 t. salt

1/8 t. pepper

1 T. fresh parsley

1 t. fresh chives

1/4 t. dill

1 cup soy, nut, or hemp milk with 1 t. lemon juice

1 cup mayonaise, vegenaise, or nayonaise

2 tomatillos (husk removed & diced)

1/2 bunch cilantro

1 clove garlic

Juice of 1 lime

1 Jalapeno (to taste)

Blend the spice mix and the rest of the ingredients in a blender and refrigerate for 1-2 hours.

Rice

Cook according to directions, except use vegetarian broth instead of water, and add a handful of cilantro and the juice from 1 lime.

Assembly for Salad

Use flour or corn tortillas of choice as base. Pile high with mixed green lettuces, and add rice, tomatoes, black beans, and drizzle with Creamy Tomatillo Dressing.