The main thing I don’t like about Cafe Rio is that since I eat Clean and Paleo most of the time, if I eat their sweet pork, I feel awful. It tastes so good, but if you look at the copycat recipes for it, they use Coke and brown sugar. No wonder I feel bad after eating it!
So, I played around with the ingredients and come up with this version that’s so much healthier and (I think) better than Cafe Rio’s. Each individual part isn’t very hard, but all the time involved does add up.
My dad is a traditional eater. He likes American and Italian food and that’s about it. My mom hates to cook. I think it’s really funny that pretty much all of their children enjoy a wide variety of food and enjoy cooking. Seem off subject? Well, it’s hard to come up with a meal to eat for family gatherings that everyone will eat. There are about 30 of us when we’re all there and we’ve found that this Cafe Rio salad is our go-to meal. The only person who doesn’t like it is my dad. BUT, because he can pick and choose which foods he eats, he comes up with a dish that he may not love, but he doesn’t complain about. Same goes for the children. Some of them, all they eat is a tortilla and cheese, but at least it’s something – and it’s not hot dogs. And we can easily split up the different parts of the salad so it’s hardly any work for each individual.
In fact, as much as I enjoy it, I think my wallet does not. So my solution you might ask. I am going to create a healthy sweet pork salad with creamy tomatillo ranch dressing recipe that I can make at home. This is great because then I can enjoy one of my favorite meals but having more control what goes into it! The dressing is made from scratch with no ranch mix but tastes just like the real thing! It may be a touch thinner, but still so yummy.
- For the sweet pork:
- 3½ Lbs. Pork Loin Roast
- 28 oz. Diced Tomatoes
- 2 Chipotle Chilis (from canned chipotle chilis in adobo sauce, any unused
- portion can be frozen) for Clean Eating sub 2-3 diced jalapeños
- 1 T. Coarse Real Salt
- 1 T. Chili Powder
- 1 t. Garlic Powder
- 1 t. Cumin
- ½ C. Maple Syrup
- ⅓ C. Honey
- ⅓ C. Apple Cider Vinegar
- ¾ C. Buttermilk
- ¾ C. Mayo
- 2 small Tomatillos, quartered
- 1 Garlic Clove
- Juice of ½ a Lime
- ¼ C. Cilantro
- ½ T. Dill(fresh, packed)
- 2 T. Parsley(fresh, packed)
- ½ t. Real Salt
- ½ t. Garlic Powder
- ⅛ t. Ground Mustard
- 8 Large Tortillas (for clean eating, use whole wheat, spelt or einkorn) (for clean eating, use gluten-free or omit)
- 4 C. Cooked Rice (Cilantro lime rice would be a great option) (for clean eating, use brown rice)
- 2-3 C. Cooked Pinto or black beans
- 16 C. Chopped Romaine Lettuce
- 1 C. Pico de Gallo (diced tomato, onion, cilantro), to top
- Cotija Cheese, crumbled, to top
- Sour Cream, to top
- Guacamole, to top
- Tortilla chips or Tortilla Strips (Corn tortillas sliced and fried in oil), to top
- To make the pork:
- If Pork Loin is very large, cut into two or three pieces.
- Place the pork loin in a crock pot and turn on to high heat. Place all other ingredients in a blender and puree until very smooth.
- Pour over the pork in the crock pot and cook for 5-6 hours, or until tender and shreds easily with a fork. Shred and toss well in sauce. Keep warm until ready to serve.
- Place the buttermilk, mayo, tomatillos, garlic, and lime juice in a blender.
- Puree until very smooth. Add the remaining ingredients to the blender and puree just until the herbs are finely chopped.
- Refrigerate until ready to serve.
- Place a tortilla on a plate or in a bowl.
- Place desired amount of sweet pork on the tortilla.
- Top the pork with with a scoop of rice and beans. Top rice and beans with desired amount of lettuce. Garnish with a scoop of pico de gallo, sour cream, guacamole, a handful of tortilla strips and crumbled cotija cheese.
- Top with tomatillo ranch dressing.