I love Café Rio salads. Pork Barbacoa is amazing. So I found a recipe online that I had to try. The second recipe is for the Tomatillo dressing.
2 lbs. pork (I used boneless pork shoulder)
3 - 12 oz cans Coca- Cola soda (not diet)
1 1/4 C. Brown Sugar, divided)
Dash Garlic Salt
1/4 C. Water
1 (4 oz) can Diced Green Chilies
1 (10 oz) can red enchilada sauce (Old El Paso is Gluten-free)
1. Put pork in a heavy duty Ziploc (1 Gallon) bag to marinate. Add about 1/2 can (6 oz) Coke & about 1/4 C. brown sugar. Marinate for a few hours or overnight.
2. Drain marinade and put pork 1/2 can (6 oz) Coke, water, garlic salt in a crock pot on high for about 3-4 hours (or until it shreds easily, don't let it get too dry) or on low for 8 hours. Remove pork from crock pot and drain any excess liquid in the pot. Shred the pork.
3. In a food processor or blender, blend 1/2 can (6 oz) Coke, chilies, enchilada sauce and remaining brown sugar (1 Cup - you can add more to taste). If it looks too thick, add more Coke, little by little.
4. Put shredded pork and sauce in the crockpot and cook on low for 2 hours.
1 Buttermilk Ranch Dressing packet (make as instructed on packet)
2 Tomatillos (tomato like vegetable with a husk)
1/2 bunch of fresh Cilantro
1 Clove Garlic (or 1 Tablespoon minced Garlic)
Juice of 1 Lime (about 1/4 Cup)
1 Jalapeno (use the sees too if you like it spice. You could substitute a few drops of green Tobasco instead of the Jalapeno)
Use food processor or blender to blend all ingredients well. Refrigerate.