Adapted from the following recipes: Cafe Rio Sweet Pork by Life in the Lofthouse, Cafe Rio Black Beans by Salt & Baker, Instant Pot Cilantro Lime Rice by Perry's Plate, and Copycat Tomatillo Ranch Dressing by The Butcher's Wife

Ingredients

Tomatillo Ranch Dressing:

• 1 packet (1 oz) dry ranch dressing mix (regular, not buttermilk)
• 1 cup (8 oz) mayo
• ¾ cup (6 oz) buttermilk
• 1 large or 2 small tomatillos, husked and roughly chopped (about 3-4 oz)
• 1 small jalapeño, seeds removed and roughly chopped (about 0.5 oz)
• 1 lime, juiced (about 2 Tbsp)
• ½ bunch cilantro, lower stems removed and roughly chopped (about ½ cup)
• 2 cloves garlic, minced

Pico de Gallo:

• 3 large or 4 medium tomatoes, chopped (about 24 oz)
• ½ medium yellow onion, chopped (about 6 oz)
• ¼ bunch cilantro leaves, chopped (about ¼ cup)
• 2 cloves garlic, minced
• ½ lime, juiced (about 1 Tbsp)
• 1 ½ tsp salt

Sweet Pork:

• 3 lbs pork shoulder/butt roast
• 1 bottle (16.9 oz) Coca-Cola soda, divided (not diet)
• 1 can (4 oz) diced green chiles
• 1 can (10 oz) red enchilada sauce
• ¾ cup packed brown sugar
• ¼ cup water
• 1 tsp salt
• ¼ tsp garlic powder
• ¼ tsp ground black pepper

Cilantro Lime Rice:

• 3 Tbsp salted butter
• 2 ¾ cups Jasmine rice (use a regular measuring cup, not a rice cup)
• ½ tsp ground cumin
• 2 tsp salt
• 2 limes, zested and juiced (about 4 Tbsp)
• 4 cups chicken broth or stock (or water + chicken bouillon)
• 1 bunch cilantro leaves, chopped (about 1 cup)

Black Beans:

• 4 cans (15 oz each) black beans, drain and rinse 2 of the 4 cans
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 4 Tbsp olive oil
• 1 can (8 oz) tomato sauce
• 1 cup water
• ½ bunch cilantro leaves, chopped (about ½ cup)

To Assemble the Salad:

• romaine lettuce, finely chopped
• cheese, grated
• avocado, diced (or guacamole)
• tortillas, warmed

Directions

(I recommend making the Tomatillo Ranch Dressing, Pico de Gallo, sauce for the Sweet Pork, and any dessert you may have planned a day or two in advance to make meal prep more manageable the day of.)

Tomatillo Ranch Dressing:

1. The day before: Put all ingredients in a blender and blend until smooth.
2. Transfer dressing to a jar and store in the fridge until ready to serve (makes about 3 cups).

Pico de Gallo:

1. The day before: Combine all ingredients in a medium serving bowl and stir until evenly mixed.
2. Cover and store in the fridge until ready to serve (makes about 6 cups).

Sweet Pork:

1. The day before: To make the sauce, combine 8 oz of Coca-Cola, diced green chiles, red enchilada sauce, and brown sugar in a blender and blend until smooth.
2. Transfer sauce to a jar and store in the fridge until the last 1-2 hours of cooking.
3. The morning of: Spray inside of a large crock pot with cooking spray. Place pork roast inside. Pour remaining 8 oz of Coca-Cola and water around pork (it doesn’t need to cover roast). Sprinkle evenly with salt, garlic powder, and pepper. Cover with lid and cook on high heat for 6 hours or low heat for 8 hours.
4. Two hours before: Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks and remove any fat.
5. Return shredded pork to crock pot and pour in sauce mixture. Cover crock pot with lid and cook another 1 to 2 hours on low heat.

Cilantro Lime Rice:

1. An hour before: Add butter to your Instant Pot and turn on “Sauté” mode.
2. When the butter melts and starts to bubble and sizzle, add the rice. Cook the rice for about 5 minutes, stirring occasionally, until it gets toasty brown in spots.
3. Add the cumin, salt, and the zest and juice from both limes. Stir well, then add the chicken broth (or water + chicken bouillon).
4. Hit the “Cancel” button on the Instant Pot, place the lid on tightly and move the steam valve to “Sealing”. Push the “Rice” button and let it cook. (Now make the black beans.)
5. When finished cooking, let it release steam naturally for 5-10 minutes before releasing the rest of the steam manually.
6. Right before serving: Remove the lid and use a fork to loosen the rice up a bit. Toss in the fresh cilantro and serve.

Black Beans:

1. While rice is cooking: In a large sauté pan over medium heat, cook the olive oil, garlic, and cumin until fragrant (about 2 minutes).
2. Add the black beans. Cook until some of the liquid from the beans has evaporated/been absorbed (about 5 minutes).
3. Stir in the tomato sauce and water. If needed, add salt to taste.
4. Stir in the chopped cilantro and serve.

To Assemble the Salad:

1. Make an assembly line in this order: tortillas, rice, black beans, pork, cheese, pico, lettuce, dressing, avocado.
2. Let your guests serve themselves and enjoy!