Saturday, June 25, 2011

Wedding Food! Yummmm.....


Well, I haven't been blogging much the last month since my every waking(and many of the sleeping ones too) moment has been devoted to prep for Kaity and Alan's wedding/reception on June 25!


It was a wonderful day, and part of the wonder was that we could pull off serving great food...with the help of SO MANY dear friends!!!







Our wedding menu was a takeoff on the Cafe Rio Pulled Pork Salad...I took most of the recipes from Favorite Family Recipes....a blogger who recreates some favorite restaurant recipes. I'll post the adapted recipes here with a few notes and comments.
I cooked about 50 lbs of boneless pork roast, but the recipes below will serve about 12-15.
This was the lineup....
Romaine lettuce, pulled pork, cilantro lime rice, corn/bean salsa, avocados, cilantro ranch dressing, sour cream, shredded cheese, tortilla strips..

Sweet Pulled Pork
4 lb boneless pork loin roast (or boned equivalent)
...I used the boneless pork loins from Sam's that weigh about 8-9 lbs. You can cut them in half and freeze or make a double batch and freeze the cooked pork.
5 cans Coke, Dr. Pepper or root beer (not diet)
2 1/2 C brown sugar
garlic salt
1/2 C water
1 8oz. can diced green chilies (mild)
1 1/2 -2 C Pace Picante Sauce(mild/medium)


1. Put pork in ziploc bag with 2-3 cans soda and 1/2 C brown sugar. Let marinate a few hours or overnight, turning bag a couple of times.
2. Drain and discard marinade; Put pork, 1 can soda, 1/2 C water, a couple of shakes of garlic salt or powder in crock pot and cook on high 3-4 hours. Drain meat and shred when it cools a bit.
3. Mix (or blend) 1 can soda, green chilis, Pace Picante and remaining brown sugar(about 2 Cups....you can use less); pour over shredded meat in crock pot and cook on low about 2 hours.

Cilantro Lime Rice
2 C white rice (I used medium grain Hinode which is a little stickier...long grain would be drier and fluffier, so whatever you like)
2 t butter
4 cloves minced garlic (I used jarred)
2 t fresh lime juice (add more lime juice later)
4 t "Better than Bouillon" or Tone chicken bouillon past
4 C water

Cook rice(I used a rice cooker, but you can cook on stove); mix 2 T lime juice, 4 t sugar, 1/2 bunch (about 1 C) chopped fresh cilantro and stir into cooked rice.

Cilantro Ranch Dressing
1 pkg original Hidden Valley Ranch Dressing mix
1 C mayonnaise
1 C buttermilk
2 tomatillos, husked and diced
1/2 bunch chopped fresh cilantro (about 1 C)
1 clove minced garlic (I used jarred)
1 lime, juiced (about 1/3 C)
1 jalapeno, seeded and diced
(Safeway carries chopped chilis in a tube in the produce section - I used about 1 t...we don't like it too hot)

Mix in a blender; best made the day before.

Cafe Rio serves black beans on their salad, but I made Kendra's Corn/Tomato/Bean salsa, added a can of cannelloni beans, and served the avocados on the side.
Then we added sour cream, grated cheese, and Fresh Gourmet Tortilla Strips.



1 comment:

  1. We used this recipe during our big family reunion and it was a HIT! Thank you so much for sharing it, Pat! I'm going to make it for Kyle this week.

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