A Yummy Recipe....

Hi Sisters-

Attached is the recipe for the Cafe Rio Pork Salad that we served for dinner at the RS General Broadcast. We had a lot of sisters request the recipe, so will here it is!


(This recipe was originally given to me by Penny Hager of the Palm Valley Ward. :)

Thanks!
Tori Johnson
Goodyear Stake RS Secretary



Café Rio Pork Salad

Pork = 25 adults
5-6 lb. pork roast
2 12 oz. bottle taco sauce
1 tbsp. cumin
2 cup brown sugar
2 20 oz. Dr. Pepper

Put roasts in crock pot and fill with water ½ way up the roasts. Cook for 10-12 hours on low. Drain water and shred. Mix all other ingredients and pour over roast. Cook on low 4-6 hours.

Rice = 15 adults
8 c. water
8 chicken bouillon cubes
2 tbsp. cumin
4 garlic cloves-chopped
12 chopped green onions
2 tbsp. butter
12 sprigs cilantro-chopped
4 cups rice

Heat water to boil. Add all ingredients and cook for 20 minutes.

Dressing = 25 adults
2 cup mayo
2 cup cilantro (trim stems off)
1/2 tsp. cayenne pepper
2 pkg. Hidden Valley Ranch DIPS
2/3-1 cup buttermilk
6 tomatillos (take off husk and quarter)

Blend well in food processor or blender until smooth.

Serve the above with fresh tortillas, black beans, romaine lettuce, and tortilla strips.

Order: Tortillas, pork, rice, beans, lettuce, dressing, tortilla strips.