I have been gone too long! Between all the holidays and being sick for much longer than I would have wished for, blogging took a back seat. Before getting too behind I wanted to share last week’s crockpot recipe. It was soooo good! So far my favorite. Not only was the pork amazing, but the creamy tomatillo dressing that went on top of the salad made the dish.
For Christmas I received these cool tortilla bowl makers. All you have to do is put the tortilla in the mold (you can see part of it in the picture below – upper left). The tortillas took about 8 minutes in the oven and I had perfect bowls for our tasty dinner. I added some shredded cheese to the bottom.
This was step 2.
Step 1: make the pork
Crockpot Cafe Rio Sweet Pork
Adapted from Chef in TrainingIngredients
- 2 pounds pork roast
- 1 can cola (NOT diet)
- ½ cup brown sugar
- ½ tsp garlic salt
- ¼ cup water
- 1 (4 oz) can diced green chilies
- 1 (10 oz) can enchilada sauce
Directions
- Put the pork in a reclosable bag to marinate, pour in half of the can of cola and ½ cup brown sugar. Marinate for a few hours.
- Drain marinade and put pork, ½ can of cola, water, can of chiles, enchilada sauce and garlic salt in crock pot on low for about 7-8 hours.
- Shred pork. Serve in fun tortilla salad bowls!
Step 3: make the dressing
Creamy Tomatillo Dressing
Adapted from hereIngredients
- 1 packet of ranch dressing
- 1 cup mayo
- 1 cup buttermilk
- 2 tomatillos husked and diced
- Garlic powder (just a few shakes)
- juice from 1 lime
Directions
- Put ranch dressing, mayo and buttermilk in a blender and blend until combined. Add remaining ingredients and blend until smooth.
- Keep in sealed container in the fridge.
**I actually halved my batch and it still made a good amount.
Step 4: assemble everything. Here’s what went into our tortilla bowls:
- refried beans
- pork
- romaine lettuce
- tomato and avocado
- tomatillo dressing
I need to star this recipe. It was that good! My pork likely didn’t turn out as sweet as the original recipe since I cut out a lot of the cola and brown sugar, but since my version was amazing, I think I’ll be sticking with it. Plus the actual process had less steps. Always a bonus is my book.
Crockpot recipe for week 4: Cafe Rio Chicken
Today was my first day back to teaching/exercising after almost 2 weeks off (being sick kicked my butt :(). I’m excited to get back into the swing of things and into a routine again.
How was your Monday? Hope it went well!
Heather
0 comment
SO glad you’re feeling better!! What a delicious dinner! I love at home taco salads. I usually make my shells by shoving a tortilla into a muffin tin! The maker is a great idea (the shells are prettier than the muffin tin version ;). Keep the crock pot goodness coming!!
Hey make em however you can!
Oh I LOVE Cafe Rio! Do they have them by you? I thought they were mostly a Utah chain, but I know they are starting to expand to different states. Glad you’re feeling better!
No they don’t have them here, but from reading about how many people like them I’m starting to wish they did!
Omg, I’ve seen those tortilla bowls in infomercials! That’s so cool that they actually work… And that pork looks awesome. Simple, flavorful ingredients = perfection!
mmm i love cafe rio’s pork. definitely a utah fave.
[…] had high hopes for this recipe after the delicious cafe rio sweet pork… and it did not disappoint! Six simple ingredients into the crockpot, shred the chicken and […]
How many people does this recipe feed? It looks good!
It was a good one! The pork should make enough for 6-8 hungry people.
[…] I ran across her copycat recipe for Cafe Rio Sweet Pork Salad there was no reason for me to look any […]