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Name: Cafe Rio Pork Salad
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: [For Pork]; 2 Pounds Pork; Menudo Spice mix; 3 Cans Coke; 1/4 C Brown Sugar; dash Garlic Salt; 1/4 C Water; 1 Can Green Chile; 1 Can Enchilada Sauce; 1 C Brown Sugar; [For Rice]; 1 C uncooked rice; 1 tsp butter; 2 cloves garlic minced; 1 tsp freshly squeezed lime juice; 2 C Chicken Broth; 1 C Water; 1 Tbsp freshly squeezed lime juice; 2 Tsp sugar; 3 Tbsp fresh chopped cilantro; [For Dressing]; 1.5 cups Dions Ranch; 2 tomatillos husked and diced; 1/2 bunch of fresh cilantro; 1 Clove of garlic; 1 lime, juiced; [For Serving]; Tortilla; Pico de Gallo; tortilla strips (salad topper)

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INGREDIENTS

[For Pork]
2 Pounds Pork
Menudo Spice mix
3 Cans Coke
1/4 C Brown Sugar
dash Garlic Salt
1/4 C Water
1 Can Green Chile
1 Can Enchilada Sauce
1 C Brown Sugar
[For Rice]
1 C uncooked rice
1 tsp butter
2 cloves garlic ; minced
1 tsp freshly squeezed lime juice
2 C Chicken Broth
1 C Water
1 Tbsp freshly squeezed lime juice
2 Tsp sugar
3 Tbsp fresh chopped cilantro
[For Dressing]
1.5 cups Dions Ranch
2 tomatillos husked and diced
1/2 bunch of fresh cilantro
1 Clove of garlic
1 lime, juiced
[For Serving]
Tortilla
Pico de Gallo
tortilla strips (salad topper)
Grated Parmesan
Lettuce
Guacamole

INSTRUCTIONS

[For Pork]

Place 3 tablespoons spice mix in a large gallon size Ziplock bag. Shake until meat is coated.

Turn Instant Pot to Saute mode.

Add one tablespoon olive oil.

Place meat in pot when hot and brown on both sides. If you are in a hurry, skip this step and omit the oil in the pot.

When meat is browned on both sides, Add water around sides of meat.

Place the lid on the top of the pot (make sure the sealing ring is in place inside of the lid) and lock into sealing position. Turn the setting to Manual or High Pressure and set the timer for 50 minutes. Make sure the lid is set to the Sealing position.

After the timer goes off, allow the pot to naturally release the pressure for at least 45 minutes.

Carefully remove the lid from the pot when all of the pressure is released.

Remove the meat and set on a cutting board. Allow to cool for a few minutes. When cool enough, pull any remaining visible fat off of meat and set aside. Discard any fat. Shred meat with a fork.

Remove the remaining juice from the pan and place in a small bowl.

Whisk the enchilada sauce, chopped green chiles, brown sugar and one can of soda together in the Instant Pot. . Place the shredded meat back into the Instant Pot and turn the setting to Saute. Heat just until sauce boils and the meat is heated through, then turn the setting to keep warm mode.

If you would like to thicken the sauce a bit, whisk one tablespoon of cornstarch into a cup of the liquid removed from pan after the meat was cooked and add back to the Instant Pot with meat and enchilada sauce. Continue to heat up until thickened.

[For Rice]

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

[For Dressing]

Mix all the ingredients together in the blender. [For Dressing]

NOTES

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Cafe Rio Pork Salad

[For Pork] 
2 Pounds Pork 
  Menudo Spice mix 
3 Cans Coke 
1/4 C Brown Sugar 
  dash Garlic Salt 
1/4 C Water 
1 Can Green Chile 
1 Can Enchilada Sauce 
1 C Brown Sugar 
  [For Rice] 
1 C uncooked rice 
1 tsp butter 
2  cloves garlic minced
1 tsp freshly squeezed lime juice 
2 C Chicken Broth 
1 C Water 
1 Tbsp freshly squeezed lime juice 
2 Tsp sugar 
3 Tbsp fresh chopped cilantro 
  [For Dressing] 
1.5 cups Dions Ranch 
2  tomatillos husked and diced 
1/2  bunch of fresh cilantro 
1 Clove of garlic 
1  lime, juiced 
  [For Serving] 
  Tortilla 
  Pico de Gallo 
  tortilla strips (salad topper) 
  Grated Parmesan 
  Lettuce 
  Guacamole

[For Pork]
Place 3 tablespoons spice mix in a large gallon size Ziplock bag. Shake until meat is coated.
Turn Instant Pot to Saute mode.
Add one tablespoon olive oil.
Place meat in pot when hot and brown on both sides. If you are in a hurry, skip this step and omit the oil in the pot.
When meat is browned on both sides, Add water around sides of meat.
Place the lid on the top of the pot (make sure the sealing ring is in place inside of the lid) and lock into sealing position. Turn the setting to Manual or High Pressure and set the timer for 50 minutes. Make sure the lid is set to the Sealing position.
After the timer goes off, allow the pot to naturally release the pressure for at least 45 minutes.
Carefully remove the lid from the pot when all of the pressure is released.
Remove the meat and set on a cutting board. Allow to cool for a few minutes. When cool enough, pull any remaining visible fat off of meat and set aside. Discard any fat. Shred meat with a fork.
Remove the remaining juice from the pan and place in a small bowl.
Whisk the enchilada sauce, chopped green chiles, brown sugar and one can of soda together in the Instant Pot. . Place the shredded meat back into the Instant Pot and turn the setting to Saute. Heat just until sauce boils and the meat is heated through, then turn the setting to keep warm mode.
If you would like to thicken the sauce a bit, whisk one tablespoon of cornstarch into a cup of the liquid removed from pan after the meat was cooked and add back to the Instant Pot with meat and enchilada sauce. Continue to heat up until thickened.

[For Rice]
In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

[For Dressing]
Mix all the ingredients together in the blender. [For Dressing]

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Nutrition

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Serving Size: 1 (5240g)
Recipe Makes: 1

Calories: 13931
Calories from Fat: 8486 (61%)

Amt Per Serving		% DV

	Total Fat 942.9g	1257 %
	Saturated Fat 317.8g	1589 %
	Monounsaturated Fat 424.8g
	Polyunsanturated Fat 141.5g
Cholesterol 2489.1mg		766 %
Sodium 11990.8mg		413 %
Potassium 8630.7mg		227 %
Total Carbohydrate 799.4g		235 %
	Dietary Fiber 23.2g	93 %
	Sugars, other 776.1g
Protein 548.3g		783 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 13931

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