Wednesday, September 30, 2015

Costa Vida Sweet Pork Salad

If you like this recipe for Costa Vida Sweet Pork Burritos, you'll love this salad! It tastes exactly like the salad at Costa Vida! So delicious!

Printable Recipe

Costa Vida Sweet Pork Salad
1 head romaine lettuce, chopped
Sweet pork (recipe below)
Cilantro lime rice (recipe below)
Garlic black beans (recipe below)
2 tomatoes, chopped
Creamy tomatillo dressing (recipe below)
guacamole or avocados
crispy tortilla strips (recipe below)

Sweet Pork:
3 lbs boneless pork (ribs, chops, roast)
3 cans coke, divided
1 1/4 cups brown sugar, divided
dash garlic salt
1/4 cup water
1 can diced green chiles
3/4 (10 oz) can red enchilada sauce

In a large ziploc bag, combine pork, a can and a half of coke, and 1/4 cup brown sugar. Marinade for a few hours or overnight.

Drain marinade and place pork in crock pot. Add 1/2 can of coke, garlic salt, and 1/4 cup of water. Cook on high for about 3 hours or low for 5-6 hours. Remove meat from crock pot and shred. Drain liquid. 

In a food processor or blender, blend together remaining 1/2 can of coke, green chiles, enchilada sauce, and remaining 1 cup brown sugar. Place pork back in the crock pot. Cover with sauce. Cook on low heat for 2 hours.

Cilantro-Lime Rice:
1 cup uncooked long grain white rice
1 tsp butter
2 cloves garlic, minced
1 tsp lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp lime juice
2 tsp sugar
3 Tbsp chopped cilantro

Combine rice, butter, garlic, 1 tsp lime juice, chicken broth, and water. Bring to a boil; cover and reduce heat to low. Cook for 15-20 minutes or until rice is tender. Remove from heat. Combine remaining 1 Tbsp lime juice, sugar, and cilantro. Pour over rice and mix as you fluff rice. 

Garlic Black Beans:
2 Tbsp olive oil
2 cloves garlic, minced
1/2 tsp cumin
2 cans black beans, rinsed and drained
1/3 cup tomato juice
1/2 tsp salt
2 Tbsp chopped cilantro

In a small saucepan, combine olive oil, garlic, and cumin. Cook over medium heat until fragrant. Add black beans, tomato juice, and salt. Cook until heated through. Stir in cilantro just before serving.

Creamy Tomatillo Dressing:
3 fresh tomatillos
juice of 1/2 lime
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 pkg. ranch buttermilk dressing mix
1 cup fresh cilantro
4 green onions, cut into chunks
2 cloves garlic, crushed
1/2 tsp salt
1/4 tsp cayenne pepper
4 tsp sugar

Combine all ingredients in a blender; mix well. Refrigerate for at least an hour before serving.

Tortilla Strips:
Slice 10 corn tortillas into narrow strips. Place on a baking sheet and sprinkle generously with salt. Spray with cooking spray. Place under broiler until crispy and brown.

To assemble salad, top lettuce with pork, rice, black beans, tomatoes, dressing, guacamole, and tortilla strips.

Serves 6-8

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