Get ready to transport your taste buds to a Mexican culinary paradise with the ultimate Cafe Rio Pork Salad! This mouthwatering dish is about to become your new obsession, combining tender, slow-cooked pork with a vibrant mix of fresh ingredients that will make your dinner guests beg for the recipe. Whether you're craving a hearty meal or looking to impress with minimal effort, this salad is your ticket to a flavor explosion that's both easy to make and incredibly satisfying.
Prep Time: 30 mins
Cook Time: 4 hrs
Total Time: 4 hrs 30 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 2 pounds pork roast
- 1 packet ranch dressing mix
- 1 packet taco seasoning
- 1/2 cup water
- 6 cups romaine lettuce, chopped
- 1 cup black beans, rinsed
- 1 cup corn
- 1 cup pico de gallo
- 1/2 cup cheese, shredded
- 1/4 cup cilantro, chopped
- 1/4 cup sour cream
Instructions
- Begin by preparing the pork roast. Rinse the pork roast under cold water and pat it dry with paper towels. This helps to remove any excess moisture and allows the seasonings to adhere better.
- In a slow cooker, combine the ranch dressing mix, taco seasoning, and 1/2 cup of water. Stir the mixture until well combined.
- Add the pork roast to the slow cooker, ensuring that it is well coated with the seasoning mixture. Cover the slow cooker with its lid.
- Set the slow cooker to low and cook the pork roast for approximately 4 hours, or until the meat is tender and easily shreds with a fork.
- While the pork is cooking, prepare the salad ingredients. Chop the romaine lettuce into bite-sized pieces and place it in a large salad bowl.
- Rinse the black beans under cold water in a colander to remove any excess sodium and canning liquid. Add the rinsed black beans to the bowl with the romaine lettuce.
- Drain the corn if using canned corn, or cook fresh corn if preferred. Add 1 cup of corn to the salad bowl.
- Prepare the pico de gallo by chopping fresh tomatoes, onions, jalapeños, and cilantro. If using store-bought pico de gallo, simply add 1 cup to the salad bowl.
- Once the pork is finished cooking, carefully remove it from the slow cooker and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces.
- Add the shredded pork to the salad bowl with the other ingredients. Toss everything together gently to combine.
- Sprinkle the shredded cheese and chopped cilantro over the top of the salad mixture.
- To serve, divide the salad mixture into individual bowls or plates. Top each serving with a dollop of sour cream for added creaminess and flavor.
- Enjoy your Cafe Rio Pork Salad fresh, and feel free to customize with additional toppings such as avocado, tortilla strips, or lime wedges if desired.
Tips
- Choose the right cut of pork: A pork shoulder or pork butt works best for slow cooking, ensuring maximum tenderness and flavor.
- Don't rush the cooking process: The 4-hour slow cooking time is crucial for breaking down the meat and creating that melt-in-your-mouth texture.
- Customize your seasonings: Feel free to adjust the ranch and taco seasoning to suit your taste preferences or try making your own homemade seasoning blend.
- Prep ingredients in advance: Chop vegetables and prepare components ahead of time to make assembly quick and easy.
- Keep the pork moist: If the meat looks dry during cooking, add a little extra water or chicken broth to maintain moisture.
- Make it ahead: This salad actually tastes even better the next day, so don't hesitate to prepare it in advance for meal prep.
- Temperature matters: Serve the salad slightly warm for the best flavor combination of hot pork and fresh vegetables.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
