Aunt Penee's Cafe Rio Salad

I made this for our family party on Friday night. It's to die for. Labor intensive, to be sure, but really rellys you must make this! I told Penee I was going to post this recipe as it's too good not to share.

The Meat:

3 lb pork shoulder/butt (remember they are the same cut)
16 ounces Salsa
1 can of Coke
2 cups Brown sugar (optional. I did not use the sugar at all as I don't like sweet meat)

Fill crock pot with roast halfway with water. Cook on high for 5 hours. Take pork out, drain liquid. Puree the Salsa, add the coke and pour over the roast. Cook on high for another 3 hours. Shred.

Cilantro Rice:

1 cup uncooked rice
1 tsp butter
2 garlic cloves, minced
1 tsp. freshly squeezed lime juice
1 can chicken broth
1 cup water

Combine rice, garlic, chicken broth and water. Bring to boil, cover and cook on low for 15-20 minutes. Remove from heat. In a small bowl combine the following: 1 Tbsp freshly squeeze lime juice, 2 tsp. sugar, 3 Tbsp freshly chopped cilantro. Pour over the hot rice, mix it in as you fluff the rice.

Black beans:
2 cans black beans ( I cooked mine from scratch, but canned works too)
1 tomato, chopped
1/2 onion, chopped
1/2 bell pepper, chopped
1 clove garlic, minced
1/2 tsp. Kosher salt

Combine and bring to boil. Reduce heat and simmer for about 20 minutes. Makes 8 1/2 cups.

Ranch Dressing: (this really makes the salad, imho:)

1 package Hidden Valley Ranch mix (the Traditional kind, not Buttermilk)
1 cup mayonnaise
1 cup Buttermilk
2 tomatillos, take husk off and dice small
1/2 bunch fresh cilantro
1 clove garlic
Juice of 1 lime
1 jalapeno pepper, take the seeds out if you don't want it hot

Put the above in blender. Set in fridge for flavors to mix

To serve: Use small tortillas, heat them until warm. Layer as follows: warm tortilla, meat, rice, beans, grated cheese (opt), Lettuce (cut up in strips), olives, avocados, few tortilla chips, etc. Whatever else you want. Pour dressing over top.

Terrific stuff!