Pork Barbacoa Salad from Cafe Rio features tender, smoky shredded pork barbacoa atop a bed of crisp mixed greens, combined with fresh tomatoes, zesty cilantro, crunchy tortilla strips, and a drizzle of tangy dressing for a vibrant and satisfying meal.
Equipments
- Slow cooker or pressure cooker
- Mixing bowls
- Chef’s knife
- Cutting board
- Forks (for shredding pork)
- Tongs
- Salad spinner (optional)
- Baking sheet (for tortilla strips)
- Frying pan (optional, for crisping tortilla strips)
- Serving salad bowls or plates
Ingredients
- 3-4 lb pork shoulder (or pork butt)
- 2 cups chicken broth
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 large yellow onion
- 4 cloves garlic
- 1/2 cup brown sugar
- 1/2 cup tomato sauce
- 1/4 cup apple cider vinegar
- 3 tablespoons chipotle peppers in adobo sauce
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 2 bay leaves
- 10 cups mixed salad greens
- 2 cups cherry tomatoes
- 1/2 cup fresh cilantro
- 1/2 cup sliced green onions
- 1 cup tortilla strips (store-bought or homemade)
- 1 cup shredded Monterey Jack cheese
- 1 cup black beans (drained and rinsed)
- 1 cup cooked cilantro-lime rice (optional)
- 1 cup fresh salsa
- 1 cup Cafe Rio-style creamy tomatillo dressing (or ranch or cilantro-lime dressing of choice)
Choosing a pork shoulder or pork butt between 3-4 pounds ensures tender, flavorful barbacoa when slow-cooked or pressure-cooked with chicken broth and spices like chipotle peppers, cumin, and smoked paprika. Fresh ingredients such as mixed greens, cherry tomatoes, and cilantro provide a crisp, vibrant contrast to the rich pork, while homemade or store-bought tortilla strips add necessary crunch. When making tortilla strips, crisping them in a frying pan enhances texture, but baking is a healthier alternative. Using a flavorful dressing like Cafe Rio-style creamy tomatillo beautifully ties the dish together, offering tangy notes that complement the smoky pork. Your Pork Barbacoa Salad from Cafe Rio copycat menu will deliver an authentic taste experience reminiscent of the original, perfect for satisfying cravings.
Instructions
- Season pork shoulder with salt and pepper.
- Sear pork on all sides in olive oil using a skillet (optional but recommended).
- Place pork in slow cooker or pressure cooker.
- Add chopped onion, minced garlic, brown sugar, tomato sauce, apple cider vinegar, chipotle peppers with adobo, cumin, oregano, chili powder, smoked paprika, and bay leaves to cooker.
- Pour in chicken broth.
- Cook on LOW (slow cooker) for 8–10 hours, HIGH for 4–5 hours, or pressure cook for 60–80 minutes (natural release).
- Remove pork and shred using forks; discard bay leaves.
- Return shredded pork to cooker; stir to coat in sauce.
- Bake, fry, or toast tortilla strips if making homemade; set aside.
- Rinse and spin salad greens; set aside.
- Slice cherry tomatoes, cilantro, and green onions.
- Warm black beans and cilantro-lime rice, if desired.
- Arrange salad greens in bowls or plates.
- Top each salad with black beans, cilantro-lime rice, shredded pork, tomatoes, cilantro, green onions, shredded cheese, tortilla strips, and salsa.
- Drizzle with creamy tomatillo dressing.
- Serve immediately.
Substitution
Pork Barbacoa Salad from Cafe Rio copycat menu relies heavily on slow-cooked pork shoulder for its tender, smoky flavor, but you can substitute pork butt if needed without compromising taste. If a slow cooker or pressure cooker isn't available, braising the pork in a covered pot at low heat on the stove works well as an alternative. For crispy tortilla strips, store-bought versions save time, but homemade ones baked or fried add fresher texture and flavor. When fresh cilantro or tomatillo dressing is unavailable, swapping with more common herbs or switching to ranch or cilantro-lime dressing ensures the salad maintains its zesty character. Your choice of cheese can vary too; Monterey Jack is preferred, but mild cheddar or a Mexican blend suit this dish if necessary.
Tips
When searing pork shoulder, ensure your skillet is hot before adding the meat to create a flavorful crust that locks in juices. Use forks to shred the pork carefully, pulling along the grain for tender, consistent strands. If making homemade tortilla strips, bake or fry them until golden to achieve the perfect crunch without burning. Keep your salad greens well-rinsed and spun dry to prevent sogginess, which will keep your Barbacoa salad fresh and crisp when served.
Nutritions
Pork Barbacoa Salad from Cafe Rio offers a protein-rich meal with tender shredded pork shoulder providing essential amino acids and B vitamins. The mixed greens and fresh vegetables contribute dietary fiber, antioxidants, and vitamins A and C, supporting immune health and digestion. Black beans add plant-based protein, fiber, and iron, while tortilla strips provide a satisfying crunch with some carbohydrates for energy. Your meal balances macronutrients and micronutrients, making it both nutritious and flavorful.
Storage
Store leftover pork barbacoa separately in an airtight container in the refrigerator for up to 4 days to maintain its smoky flavor and tenderness. Keep salad greens, tortilla strips, and dressings stored individually in the fridge to prevent sogginess and keep your salad components fresh. For longer storage, freeze the shredded pork in a freezer-safe bag or container for up to 3 months, thawing in the refrigerator before reheating.
Variation or Alternatives
You can swap pork shoulder with beef chuck roast for a richer flavor or use shredded chicken for a lighter option. Instead of slow cooking, quickly pressure cook the meat to save time while still achieving tenderness. For a healthier twist, substitute tortilla strips with roasted pepitas or crunchy jicama slices. If you prefer, replace the creamy tomatillo dressing with a zesty lime vinaigrette to brighten the salad's flavors.
Allergies
The Pork Barbacoa Salad from Cafe Rio may cause allergic reactions in individuals sensitive to dairy, thanks to the shredded Monterey Jack cheese and creamy tomatillo dressing. You should also be cautious if you have a corn allergy since the tortilla strips typically contain corn. Additionally, some spices like cumin, chili powder, and chipotle peppers may trigger sensitivities in those prone to spice-related allergies.
Why this recipe?
Pork Barbacoa Salad from Cafe Rio is celebrated for its tender, slow-cooked barbacoa pork, seasoned with a rich blend of spices that deliver bold, authentic Mexican flavors. The fresh ingredients, including crisp greens, zesty pico de gallo, and creamy cheese, create a balanced and satisfying meal. Making a copycat version allows you to customize the dish to your taste preferences while enjoying a fresh, homemade quality. Your kitchen experience becomes rewarding by replicating this popular menu item that's both flavorful and nutritious.