Comments on: Whippin’ It Up: Cafe Rio Pork Barbacoa Salad with Tomatillo Dressing

By: Sarah

Sarah — Fri, 29 Jul 2011 19:38:25 +0000

Thanks for sharing this recipe. I made it last week and plan to make it again! I LOVE this salad and must say your recipe yeilded a pretty good copy cat! I would use a little less vinegar in the pico next time, I used 1/3 cup. Other than that, this recipe was AWESOME! Oh, and I also had “light” mayo on hand instead of the real deal and it wasn’t noticeable at all. Thank you!

By: Recipe: Pork Barbacoa Salad with Tomatillo Dressing | See Jane Run Blog

Recipe: Pork Barbacoa Salad with Tomatillo Dressing | See Jane Run Blog — Mon, 17 Jan 2011 10:13:58 +0000

[...] recipe here.) This entry was posted in Uncategorized and tagged beans, pork, Recipes, slow cooker. Bookmark [...]

By: Steffany

Steffany — Fri, 26 Nov 2010 06:15:21 +0000

We made this for a big family dinner. It was fabulous!! Not a bit left over (I was very disappointed). We are making it again this weekend. Thanks for the great recipe.

By: anthony

anthony — Sun, 05 Sep 2010 21:07:20 +0000

I wanted to make the cafe rio pork and this was the first recipe I came across and it is perfect!!!!!!! we are about to eat and everything turned out amazing!!! I will definitely be saving this recipe

By: Chris

Chris — Sat, 04 Sep 2010 03:52:36 +0000

oh yes, there is a green goddess dressing you can buy over the counter that’s close, if pressed for time. Add fresh cilantro and it’s all goooooood~

By: Chris

Chris — Sat, 04 Sep 2010 03:49:33 +0000

I’ve made this recipe about 4 times. Each time I try something a little different but ultimately the original recipe here is rock solid! A HUGE family favorite, my kids ask for it once a month at least!

One new addition, there are “fresh” tortillas in the refrigerator section that you prepare in a skillet…definately the way to go! They have whole wheat too!

By: Joyce

Joyce — Wed, 18 Aug 2010 17:02:36 +0000

it’s jalapenos not green peppers

By: Joyce

Joyce — Wed, 18 Aug 2010 17:00:39 +0000

This is the best recipe ever!!!! It is EXACTLY like Cafe Rio’s! Thanks so much.

Warning… it makes a ton of meat, we eat it for a week!

To make the pico de gallo more authentic though, there are no green peppers and you use lime juice not vinegar!

By: Debbie

Debbie — Fri, 13 Aug 2010 17:50:47 +0000

I am salivating too! Hahahaha! We drove from TX to get us some Cafe Rio’ in St George UT,(we moved from there 10yrs ago) this summer and I vowed I would figure out the recipe! Thanks a million!

By: D Bohnsack

D Bohnsack — Tue, 20 Jul 2010 03:39:44 +0000

If you don’t want all that spice in the barbecue, drain the adobo sauce from the Chilies and just use the sauce. Toss the peppers or rub them on your arthritic knees when you run out of Icy Hot. I ruined a batch of sauce by using the whole can of peppers as they came out of the can. Also, watch for the hot pepper seeds. Mine was full of seeds and oh so very spicy.
I did a pulled pork in the crock pot. I used the sauce recipe but forgot the Dr Pepper. It was almost better than the first time I made it with the Dr Pepper. Made great sandwiches.