The term 'salad' is used loosely here; it's really more of an open burrito with lots of lettuce and toppings, but I don't complain about the semantics: I just eat.
I'll warn you on this one, it has a lot of different components, all of which need to be ready as the same time. Make what you can in advance (I find a slow cooker and a rice maker indispensable). This looks like a whole lot: it can be simplified by substituting ready-made ingredients for the salsa, guacamole, salad dressing, etc.
"Fresh Mexican" Pork Salad
- 8 - 10 tortillas
- 1 - 2 cans black beans
- 1 - 2 heads romaine lettuce, chopped into thin strips
- Pineapple pork roast
- 1 medium pork roast (about 2 pounds)
- 1 can pineapple tidbits
- a few splashes or Worcestershire sauce
- 1 tablespoon minced garlic
- 2 - 3 tablespoons brown sugar
- Salt and pepper
- Cilantro lime rice
- 3 -4 cups white rice
- water, salt, and butter to follow rice-maker's instructions
- a few sprigs fresh cilantro
- 1 -2 tablespoons lime juice
- 1 tablespoon honey
- Caramelized onions
- 1 medium yellow onion, cut into half-rings
- 2 tablespoons butter
- 2 -3 tablespoons brown sugar
- Tomatillo ranch dressing
- 1 packet buttermilk ranch dressing mix
- 1/2 cup buttermilk
- 2/3 cup sour cream
- 1/2 cut mayonaise
- 1 large tomatillo
- A splash of lime juice
- A few springs cilantro
- Lime wedges and cilantro sprigs, to garnish
I'm going to take you through these instructions in order of how I would do them.
The day before (or any spare time during the day):
- Pico de gallo: make it and put it in an airtight container in the fridge
- Tomatillo ranch dressing: combine all ingredients in a food processor or blender and process until very smooth. Put in a container and refrigerate
- The pork: put all the roast ingredients in a crock pot or slow cooker set on low (for about 6 - 8 hours). Just let it sit throughout the day: you want it to be very tender and juicy. You should be able to just pull it apart with tongs.
- Cilantro lime rice: put all the rice ingredients in a rice cooker and let 'er rip (I love rice cookers)
- Guacamole: assemble the guac, cover with a little more lime juice, and refrigerate it in an airtight container (you really don't want it to go brown)
- Black beans: empty the beans, juice and all, into a small saucepan and let simmer on low until heated well through
- Onions: melt the butter in a frying pan on medium heat. Add the onions and brown sugar. Stir-fry until the onions are translucent and a golden brown.