Cafe Rio Sweet Pork Salad

For the Pork:
pork loin roast
1 liter Dr. Pepper
1 can chipotle chilies in Adobo sauce
1/2 cup brown sugar
1/4 cup molasses
 
Slow cook with Dr. Pepper, chipotle chilies (for less spicy meat use diced green chiles), brown sugar, and molasses in oven at 250 degrees or in crockpot for 7-8 hours, should shred beautifully. The trick is sealing the meat…. So use some tin foil and put it over the top of whatever you are cooking the meat in, then put your lid on. Don’t check it again until your time is up.
 
For the Rice:
1/4 cup onion, diced 
2 cups water
1 chicken bullion cube
1 tablespoon sugar
1 lime 
1 cup rice
1/2 bunch cilantro, chopped
 
Sauté onions in 2 Tbls oil.  Add water and chicken bullion cube and bring to a boil.  Add sugar, rice, and the juice of 1 lime.  Cover and cook on low for 20 minutes.  When done cooking, add cilantro and stir it in.

For the Beans:
2 cans Black Beans, drained and rinsed
1/2 Tbsp olive oil
2/3 cup diced onion
2-3 cloves garlic, minced
1 cup chicken broth
1 teaspoon chicken bullion
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 lime
 
Saute onions in the olive oil until they are caramelized.  Add garlic and saute for another minutes.  Add remaining ingredients, reserving the lime, and bring to a boil.  Turn to a low simmer and cook for another 7 minutes, stirring occasionally.  Towards the end, gently press down on beans with a spatula.  Just enough that they barely erupt.  When done cooking squeeze lime juice on top of beans.
  
For the Dressing:
1/2 bunch cilantro, chopped
2 tomatillos, cut in half
ranch dressing dry packet (with buttermilk)  
sour cream (however much for dressing packet)
green tabasco sauce
 
Mix dressing per instructions on packet in blender. Add tomatillos, cilantro, and a couple good dashes of tabasco sauce. Blend well.

Serving:
tortilla strips
pico de gaillo
tortillas
shredded cheese, mexican blend
romaine lettuce
 
Lay a tortilla on a plate.  Top with rice, black beans, and meat.  Place lettuce on top and pour on dressing, cheese, pico de gaillo, and tortilla strips

What you need to buy:
Just to make things easier, this is a list of everything you're going to need to buy.  Minus rice, sugars,bullion, oil, cumin, oregano, salt, pepper

pork loin roast
1 liter Dr. Pepper
1 can chipotle chilies in Adobo sauce or 1 can diced green chiliesgreen tabasco sauce 
2 cans Black Beans
1 cup chicken broth (or 1 cup water and 1 bullion cube)
ranch dressing dry packet (with buttermilk)
molasses  
2 small onions
2 limes
1 bunch cilantro 
2-3 cloves garlic 
2 tomatillos 
romaine lettuce 
sour cream (however much for dressing packet)
tortilla strips
pico de gaillo
tortillas
shredded cheese, mexican blend