Holiday Party Recipes

Hello, family!
Here it is......


Cafe Rio Pork Salad


Pork Barbacoa (serves 12)

6lbs. lean pork loin
1 16oz bottle of salsa
1 12oz can Coke (regular not diet)
2 cups Brown Sugar

Remove excess fat from pork loin and cut into about 6 or 7 pieces. It will fit into the crock pot easier. Place pork in crock pot and fill 1/2 way up the pork with water.

Cook on high for 3 to 5 hours (crock pots are not created equally). Check for doneness. Meat should be done enough to begin shredding.

Drain off water and remove the foamy, or gelatin-like substance that is created from cooking the pork in water. You will not want this substance in your final product. Just take each individual piece and scrape it off with a fork. This material will also collect in the bottom of your crock pot. Dump it out and rinse out your pot before returning meat to the pot for further cooking.

Cut pork into smaller pieces and begin shredding if possible. Return meat to crock pot.

Mix together sauce ingredients and pour on top of pork. Cook an additional 3 hours on high. If the medium temperature on your crock pot creates a steady simmer, use that setting. Just be sure it simmers for the required amount of time.

Shred pork with forks. Leave it on a low setting until ready to serve.


Lime-cilantro Rice

1 lb long grain rice (2 1/4 cups)
1 bunch cilantro (washed and patted dry)
Juice of 2 limes
4 cloves garlic (minced)

Chop cilantro and mince garlic. Heat 2 Tblsp. of oil (preferably olive oil) in a skillet.
(Glenn used the food processor to chop the cilantro. I told him to be careful, because we didn't want liquid cilantro. He created the perfect texture :)

Add garlic, cilantro, and rice. Saute for 3-5 minutes, stirring continually (this step is especially rewarding because the aroma that is created is heavenly. I felt like Julia Child!).

Put 4 cups of water and lime juice in a rice cooker.

Add rice mixture to the rice cooker and cook according to the cooker's directions. If you don't have a rice cooker, combine rice, water, and lime juice in a 3-quart pot and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice.


Creamy Tomatilla Salad Dressing

1 packet Hidden Valley Ranch Buttermilk Dressing
3 Tblsp. Salsa Verde Sauce
1/2 tsp. Tabasco
1 bunch cilantro (washed and patted dry)
2 cloves garlic (minced)
3/4 cup mayonaise
3/4 cup sour cream
Juice of 1 lime
Buttermilk to thin (or just use regular milk).

Blend all ingredients in the blender. Refrigerate. The dressing thickens as it chills. You will very likely want to thin it down.

Serve as a salad or with tortillas to create a wrap.


Trimmings for the salad or wrap:
tortillas, black beans, guacamole, pico de gallo, chopped tomatoes, cheese (cotija or
your choice), sour cream, tortilla strips, romaine, or green or red leafy lettuce


What a great recipe for serving to a crowd or for your own family. I'm sure the meat will freeze for up to 6 weeks. I had a fabulous time preparing this meal for our family party. Now it's your turn. Bon Appetit!! and ENJOY!!!

Love to all, Marianne