Pork or Chicken Barbacoa Salad (Cafe Rio sweet pork salad & dressing)

from the kitchen of Shawnalyn

Ingredients:

7-8 Lbs pork tenderloin roast or chicken breasts
1 Liter regular Coke
2 Lbs brown sugar
10 oz ketchup

Tomatillo Ranch Dressing:

2 pkgs Ranch dressing mix
2 Cups mayo
1 Cup milk
1 can salsa verde with tomatillos not jalapenos.

Lime Cilantro Dressing:

1/4 Cup lime juice
2 Tablespoons white vinegar
1/2 bunch cilantro chopped
1 Tablespoon brown sugar
1/4 teaspoon salt
3/4 teaspoon fresh garlic
3/4 teaspoon Dijon mustard
3/4 cup veg oil

Directions:

Add all ingredients for the meat to crockpot. Mix well, then add meat. Cook on high for 3-4 hours, or on low for 6-8 hours. When cooked, remove meat, strain liquid into a bowl to remove excess fat. Shred meat return to crockpot with liquid and let sit together on low or warm for at least ½ hour.

For Ranch dressing: add all ingredients together, and chill.

For Lime Cilantro dressing: Puree cilantro, lime juice and vinegar, with hand emulsion blender, food processor, or blender. Add sugar, garlic and salt. Add mustard. Slowly pour in oil in a thin stream while blending.

Melt cheese on flour tortilla, top with cooked meat, shredded romaine lettuce, cheese, black or pinto beans (warmed), rice (I use lime cilantro rice), chopped tomatoes or Pico de Gallo, guacamole, sour cream, grated parm cheese, and crunchy tortilla strips.

This makes a huge amount, so if it is just for a few people, I would half the recipe. This is a great salad, you can also use the leftover meat for sandwiches, burritos, or just freeze it.