Salad Dressing:
1 egg
1/2 cup sugar
1 1/2 T flour
1/2 cup pineapple juice
1/4 cup orange juice
Mix sugar and flour together; add remaining ingredients and whisk. Microwave for 2 minutes. Whisk again, microwave for 2 minutes. Whisk again and check for thickness…if it coats the back of the spoon it’s ready. Whisk in 2T Apple Cider Vinegar & chill.
Serve over a salad of leafy lettuce (not iceberg), oranges, nuts, cut up banana slices and grapes…and anything else you like.
For the Pork:
1 pork loin (or a pack of 2 pork tenderloins)
2 cups pace medium salsa
2 cups brown sugar
Season the pork all over with salt and pepper. It takes quite a bit of salt! Put in your slow cooker for 6-8 hours on low. Shred and let sit for one more hour.
For the rice:
3 cups of rice
3 cups of water
1/2 onion
1/2 bunch cilantro
1 can green chilies
4 t garlic- minced
4 t chicken bouillon
1/2 t salt
1 T butter
4 T lime juice
Blend/Chop onion, cilantro, and chilies in a food processor. Then put all ingredients in with the rice and cook in a rice cooker.
For the dressing:
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2-1 bunch of cilantro, chopped
1 cup mayo
2 tsp. lime juice
2 tomatillos (remove outer papery skin)
2 garlic cloves
Blend all ingredients in blender or food processor. Refrigerate.
My family calls this recipe “Sweet Pork.” You can serve this many ways. It makes excellent taco’s, burrito’s, and rice bowl’s. I like to make a salad with some lettuce, pico, guacamole, etc. I haven’t been in forever, but I think Cafe Rio puts a large tortilla in the bottom of a bowl, then rice, then meat, then lettuce, pico, guacamole, the dressing, and crunchy tortilla strips.