March 23, 2015

Healthy CopyCat Cafe Rio Pork Salad

I made this the other day and it reminded me how awesome it is. And that I should share it. Because there is nothing quite as awesome as when you take a meal you love and make it healthier and at home. But it still tastes JUST AS INCREDIBLE. So here you go. I hope you enjoy!

Healthy Copy Cat Cafe Rio Pork Salad

Full List of Ingredients

1 lb. pork tenderloin
2-15oz. cans tomato sauce
1 1/2 c. brown sugar
1 can of cola zevia (or coke)
1 garlic clove, diced
1/4 c. cilantro, minced
1/2 c. water
4 cubes/tsp. chicken bouillon
1 tsp. cumin
2 cloves garlic
6 sprigs cilantro
1 head cauliflower
1 pkt. hidden valley ranch mix
8oz. salsa verde green salsa
1/2 bunch of cilantro with stems
2 cloves garlic
1 1/2 c. 0% greek yogurt
1/8 tsp. hot sauce
romaine lettuce, chopped for salad
black or pinto beans (optional)
avocado (optional)
large wheat tortillas (optional)
pico de gallo(optional)


6-8 hours before your meal. Start the Pork.In a crockpot, mix the tomato sauce, brown sugar, cola zevia (or coke), 1 garlic clove, and 1/4 c. minced cilantro. Then add pork tenderloin. Cook on low for 6-8 hours.30 minutes before dinner. Make the Cauliflower Rice.In a BlendTec (or food processor) add chunks of cauliflower and pulse until chopped finely like rice. In the BlendTec, this is a low pulse for a few times (5-8). You can also use a cheese grater, if you don't have access to one of these kitchen tools. Add the cauliflower rice, 1/2 c. water, chicken bouillon, cumin,  2 cloves garlic, and 6 sprigs cilantro to a large soup pot and cook briefly until warm. This is only for about 5 minutes, otherwise the cauliflower will turn to mush.

Anytime before your meal. Make the Creamatillo Dressing.

In a BlendTec (or blender) add hidden valley ranch mix, salsa verde green salsa, 1/2 bunch of cilantro with stems, 2 cloves garlic, greek yogurt, and hot sauce. Blend and store in refrigerator until meal is ready.

A few last things to do.

I like to toast my tortilla in the oven. Throw the tortilla right on the rack at 350 degrees for 5-10 minutes.

Heat up your beans.

Cut up your avocado or mash into guacamole. I prefer guacamole, so I mash the avocado with a spoonfull of greek yogurt, a splash of lemon juice, and a bit of pico de gallo.

Shred the pork and throw back into the juices.

Now that all ingredients are ready. Build your salad.

On a large plate, layer the tortilla with a large spoonful of cauliflower rice. With a slotted spoon, ladle the pork out of the crock pot onto the rice. Top with optional beans. Then a large pile of lettuce. Finishing with guacamole, pico de gallo, and dressing. Serve warm.

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