Slow Cooker Cafe Rio Sweet Pork Cilantro Lime Dressing Recipes
SLOW COOKER CAFE RIO SWEET PORK & CILANTRO LIME DRESSING
Make and share this Slow Cooker Cafe Rio Sweet Pork & Cilantro Lime Dressing recipe from Food.com.
Provided by Anonymous
Categories Mexican
Time 3h15m
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Saute onion and garlic in butter. Place roast in crock pot and cover with onion. Cook about 3 hours on high (or low equivalent). Drain liquid and save in fridge; shred pork. Add the soy sauce, lemon juice, brown sugar, salt and pepper and cook an additional 2 hours on high (or low equivalent). Skim off fat from reserved liquid and add to pork (to taste).
- Serve on tortillas with Zataran's Black Beans & Rice, cheese, pico de gallo...whatever you like! I used lettuce, shredded cheese and fresh tomatoes from our garden. Top it with creamy cilantro dressing (recipe below).
- Creamy Cilantro Dressing: 2 T salsa verd, 1/4 to 1/2 tsp cayenne pepper, 1 pkg buttermilk ranch dressing mix, 1 cup mayonnaise, 1/2 cup sour cream, 1/3 to 1/2 cup buttermilk, 1/2 bunch cilantro (with stems), 2 cloves garlic, minced, & Lime juice from 1 lime: Add ingredients to a blender and puree until smooth. Chill 1 hour (if you can wait that long).
- This serves 8-10 adults, more if children portions are involved. It is super easy to half the recipe, or just have leftovers!
Nutrition Facts : Calories 348.4, Fat 10.9, SaturatedFat 5.1, Cholesterol 109.4, Sodium 589.3, Carbohydrate 31.3, Fiber 0.5, Sugar 28.7, Protein 31.3
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- In a small bowl stir all of the seasoning spices together. Measure out 2 T of the seasoning and set aside for later use (we’ll use it after the pork is done cooking).
- Cut the pork into large chunks (about 6 inches) and rub the seasoning over all sides of the meat. (DO NOT use the 2 T of seasoning you reserved for later).
- Add the shredded pork back into the slow cooker along with the 2 T of reserved seasoning, red enchilada sauce, brown sugar, green chiles and green salsa. Stir together. Cover and cook until heated through, about 20-30 minutes on high. Serve warm!
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- Combine all the seasoning ingredients together in a small bowl. Measure out 2 tablespoons of the mixture and save for later.
- Cut the pork roast into large chunks (4-6 inches) and rub the remaining seasoning mixture (not the reserved 2 tablespoons) evenly over all sides of the pork.
- Pressure cooker: add the root beer/cola soda and the 1 cup green salsa/enchilada sauce to the insert of an electric pressure cooker. Stir to combine. Add the seasoned pork. Secure the lid, set the valve to seal and cook on high pressure for 55-60 minutes. Let the pressure naturally release for 10 minutes and then quick release the remaining pressure.
- Transfer the pork to a cutting board or pan and shred. Discard all but 1/2 cup of the cooking liquid in the pressure cooker. Add the pork back to the pressure cooker. Add the 2 tablespoons of reserved spices, red enchilada sauce, brown sugar, green chiles and green salsa/enchilada sauce and stir/toss to combine. Heat through using the saute function (stir often to avoid sticking) or slow cooker function (high for 30 minutes or so). Keep warm until serving.
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