Café Rio Style Sweet Pork and Creamy Tomatillo Dressing

Beans, Rice and "Crunchy Tortilla Strips" make great sides for this dish

This recipe takes approximately 4.5 hours. It's delicious and worth it!

Brown a 3lb pork roast on the outsides in a hot pan with a little oil or butter (although it isn’t necessary to lock in moisture, it makes it mmmm… good)

Place the roast in a covered pan with enough water so there is an inch and a half to two inches in the pan. We like to bake it in the Dutch oven.

Cover and bake at 450 for 45 minutes.

While it’s baking mix together the following:

1 cup brown sugar

3/4 cup white sugar

1 clove garlic, minced

3 tsp of sauce (not chilies) from a 7 oz. can chipotle chilies in adobo sauce

3 oz. red taco sauce

1 tsp dry mustard

1 tsp cumin

Pull out the roast and add the above mixture. Turn the heat down to 300 and bake for another 3 hours until it’s approx. 200 degrees on the inside (baking time may be longer depending on the size of the roast). Wait till it sits for 10 minutes, shred the meat and place back in the oven another 30 min or until 210 degrees. Shed the rest of the way if needed.

Enjoy!

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Creamy Tomatillo Dressing

Makes 2 pints.

2 tsp Tabasco sauce

2 tablespoons of lime juice (or from 1 lime)

3 cloves garlic

1 cup cilantro, rough chop

1 cup buttermilk

1 cup mayo

3 tomatillos (remove papery skin), rough chop

1 pkg. Ranch dressing mix

Add everything to the blender all at once and blend until smooth. Refrigerate in air-tight container. Shake before using.

Café Rio Salad Steps: Tortilla, Cheese, Beans, Rice ( I like to add cilantro, a beef bullion cube and chives to it), Shredded Romaine, Sweet Pork (recipe above), Pico de Gallo, and Creamy Tomatillo Dressing. You can also add crispy tortilla chips using corn tortillas baked in olive (or any kind of) oil.