Cafe Rio brought to NY!

Last week Layla and I made Cafe Rio (aka Costa Vida) salads for the office! It was a very long process, 2 days preparation, but so worth it! It tasted so good and the guys loved it! Some of them even said they liked it better than the real thing... I think they were either trying to be nice or they just haven't had a Cafe Rio salad in a really long time... either way Layla and I were really happy with how everything turned out!
The cooks:

The salad:


Here is the recipe for those of you who want to try:

CAFE RIO SWEET PORK
2 lbs. Pork Loin (lean cut)
3 cans Coke (NOT diet)
1/3 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, mild)
1 c. brown sugar
Put the pork in a heavy duty ziplock bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
Put shredded pork and sauce in crockpot and cook on low for 2 hours.

CILANTRO-LIME RICE
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 freshly squeezed lime
2 tsp. sugar
3 tablespoons fresh chopped cilantro
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.

BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

CREAMY TOMATILLO DRESSING
1 (7 oz.) can Salsa Verde (Herdez Brand)
4-5 fresh Tomatillos (chopped)
1 1/2 packets Hidden Valley Ranch Mix
1 C. Sour Cream
1/2 C. Mayo
1-2 jalapenos (usually seeded, but can leave seeds in depending on desired spiciness)
1 T. Sugar
2 cloves garlic, minced
Juice of 1 Lime
Cilantro (handful)
Salt & Pepper to taste
Combine all ingredients in blender and mix until smooth. Refrigerate. (Make this the day before and leave refrigerated.)

Good luck to all and just to warn you, the dressing won't really taste right unless you do refrigerate it overnight!