8 Large Tortillas (for the Clean Eating diet use whole wheat, spelt or einkorn) (for the gluten-free diet, use gluten-free, corn or omit)
4 Cup Cooked Rice, Cilantro lime rice would be a great option (for the Clean Eating diet use brown rice)
2–3 Cup Cooked Pinto beans or black beans
14 Cups Chopped Romaine Lettuce
1 Cup Pico de Gallo, to top (diced tomato, onion, cilantro)
Cotija Cheese (crumbled, to top)
Sour Cream, (to top)
Guacamole, (to top)
Tortilla chips or Tortilla Strips, to top (Corn tortillas sliced and fried in oil)
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.
To make the dressing:
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.
To assemble salads:
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.
Keywords: pork roast, tomatoes, buttermilk, cilantro, Cafe Rio Pork Salad