Cafe Rio Pork Salad

Sweet Pork
6 to 6 1/2 pounds pork shoulder butt roast
1 lb. carrots, peeled and cut in large chunks
Water

Place pork in crock pot with carrots and 1 inch water. Cover. Cook for 8-10 hours on low. Remove bones and fat and shred pork in crock pot and mix thoroughly with sauce. Cook on low for 2 more hours.

Sauce:(Remove the carrots from the crock pot and dump out remaining water.)
1 lb. cooked carrots from the pork roast
15 1/2 oz. jar of La Victoria medium salsa
3 cups unpacked brown sugar
3 cups Dr. Pepper or Mtn. Dew

Blend above ingredients in food processor or blender until smooth.

(This won't all fit in my blender so I blend everything except for the Dr. Pepper. Then I pour the mixture and Dr. Pepper into the crock pot and stir it all together.) This recipe makes enough to fill 3 quart size freezer bags. I use some & freeze some for later.

Cafe Rio Salad Dressing
1 1/3 cups sour cream
3/4 cups mayonnaise
1 bunch of cilantro
1/2-1 pkg. dry ranch dressing mix (My husband likes it better with a 1/2 pkg)
1 tomatillo
2 cloves of garlic
juice of one lime
1/2 to 1 whole jalapeno pepper (Start out with less then add more to taste, some peppers seem to be hotter then others, adding the seeds will also make it hotter. If it is too hot then all you will taste is the jalapeno!)

Mix all ingredients together in a blender. It makes a lot.

Cilantro-Lime Rice
3 cups cooked rice
1 tsp. lime zest, minced (from one small lime)
1-2 Tbsp. fresh lime juice
2-3 Tbsp. finely minced cilantro

Toss lime zest, lime juice, and cilantro with the cooked rice. Serve warm or cold.

To make the salad layer the following:
A tortilla with melted cheese on it
black beans
rice
romaine lettuce
pork
dressing
chopped up avocado
tortilla strips (Fresh Gourmet makes them as a salad topping. I usually find them in the produce section at the grocery store here)