Okay, my next post WILL have pictures...

But this is a "per request" post. our annual Blue and Gold Cubscout banquet was a hit! We celebrated America and Cubscouts with patriotic decor, watching adorable boys attempt to sing "Fifty Nifty," listening to some special visitors from the past, and even watching a FABULOUS patriotic slide show where pictures of our cute boys were displayed to the background sounds of Lee Greenwood's "God Bless the U.S.A" Man, could it have been any better????? Actually, it was! Because, in keeping with true American tradtion, we had to have for our feast.............
AMERICAN MEXICAN FOOD!

We did a mock up of Cafe Rio's Pork Barbacoa Salad, and many a person asked for the recipe that night. So, here it is for all of you to make and impress your friends with at your next big get together--or Blue and Gold Banquet for that matter! Anyway, it's a yummy salad and not too much work to throw together--especially when you have such an AWESOME committe of Cubscout leaders to help you with it like we have in our ward. Well, here's the recipe:

Marinade for Pork:

4 lbs. pork roast - I've used pork shoulder or pork loin. They both work as long as you cook it all day.
2 to 3 cans tomato sauce
8 oz.1 tsp. pressed garlic cloves
1 1/2 to 2 cups brown sugar (packed)
2 tsp. cumin
2 cups Dr. Pepper
2 TBSP. molasses
1/2 tsp. salt (ummmm…I used more salt…like a TBSP and ½….. Your call of course, but my opinion is that it needed more salt to go with the sweet.)
pepper to taste (yeah, I use a lot of pepper too...don’t know how much, probably about ½ a TBSP.)

You can cook this pork in a crock pot or roaster all day or night—until it shred easily. Then, you take out the pork, making sure to save the juices, and shred it. Then put it back in. Depending on the type of meat you have, you may have to skim some fat off the top as well.

Cilantro/Lime Rice
2 TBSP. butter1
1/4 cup rice
2 1/4 cup chicken broth (can use boullion)
3/4 tsp. saltpepperJuice and zest of
1 large or 2 small limes
2 TBSP cilantro
1/4 tsp. cumin. You can add extra lime juice and cilantro if you want.
In a skillet, melt buttter with rice. Brown. Add the rest of the ingredients and bring to a boil. Reduce heat, cover, and cook for 20 minutes. This recipe makes about 4 cups of cooked rice.

Creamy Cilantro Dressing
16 oz. La Victoria green salsa or any other tomatillo green salsa
1 package dry buttermilk ranch dressing
1/2 cup sour cream
1/2 cup buttermilk1 cup fresh cilantro (just use leaves and really pack cup)
1/2 tsp. minced garlic
1/4 tsp. cayenne pepper (makes it very spicy)
1/2 tsp. salt2 TBSP. lime juice
1/2 tsp. cumin
1/4 to 1/2 cup sugar
Blend all ingredients in a blender until smooth. Refrigerate.
Makes about 1 quart dressing.


So, other than these three recipes which are kind of like the “stars” of your salad, the rest is pretty normal taco salad stuff:
Chips and tortillas
Refried beans or black beans
Sour Cream
Salsa
Cheese
Tomatoes
Onions
Whatever you like with it!
Pile it all on and top with the dressing--oh yeah! It really is a great twist to the "normal" taco salad idea and great for groups with many ages because everyone just puts on what they want. Enjoy!