Cafe Rio Pulled Pork Salad

• 3 pounds Pork Roast
• 1 teaspoon Garlic Salt
• 1/4 cups BBQ Sauce
• 3/4 cups Ketchup
• 1/3 cups Sugar (or More To Taste)
• 8 whole Flour Tortillas
• 1 whole Head Of Romaine Lettuce, Chopped
• 2 cups Prepared Spanish Rice (or Cilantro Lime Rice)
• 2 cups Prepared Black Beans
• 1 whole Lime
• 2 cups Pico De Gallo
• 2 cups Guacamole

1. Place a 3 pound pork roast in crock pot with 1 cup of water. Season with garlic salt, BBQ sauce, ketchup, and sugar. (These measurements may be adjusted depending on the size of your roast.) Cook on high heat for several hours (I cooked mine for 5 hours) until tender. Shred with two forks.
2. Make Creamy Tomatillo Dressing while this is cooking. (recipe is in my TastyKitchen recipe box). You can also make homemade pico de gallo and guacamole if you choose; or purchase store bought.
3. Assembling the Salad:
4. Put a tortilla in the bottom of a serving dish. Fill the dish with chopped romaine lettuce. Layer with Spanish rice, beans, and then shredded pork. Sprinkle pico de gallo on top. Put a scoop of guacamole and lime wedge on the side of the dish. Top it all with tortilla strips and Creamy Tomatillo dressing.
5. **You can also use this pork recipe to use for sandwiches, burritos, etc!

pork roast, garlic, ubc, ketchup, sugar, flour tortillas, rice, black beans, lime, guacamole

Taken from tastykitchen.com/recipes/salads/cafe-rio-pulled-pork-salad/ (may not work)