Pulled Pork Salad With Tomatillo Ranch Dressing |
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Prep Time: 20 Minutes Cook Time: 460 Minutes |
Ready In: 480 Minutes Servings: 8 |
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This pork turns out soooo tender and the dressing is the just the right combination of tangy and spicy. Ingredients:
3 1/2-4 lbs pork roast |
2 tablespoons brown sugar |
1 -1 1/2 teaspoon cayenne pepper |
2 teaspoons cumin |
1 teaspoon salt |
1 (8 ounce) can coke |
1 cup chicken stock |
2 garlic cloves, minced |
1 small onion, chopped |
1 cup brown sugar |
salad dressing |
1 (1/2 ounce) package hidden valley ranch dressing mix |
8 ounces salsa verde |
2 garlic cloves |
3/4 cup mayonnaise |
3/4 cup sour cream |
1/4 teaspoon tabasco sauce |
1/4-1/2 cup fresh cilantro |
fresh lime juice (to taste) |
1 head romaine lettuce |
tortilla chips |
1 (15 ounce) can black beans (if wanted) |
Directions:
1. The night before: Mix together brown sugar, cayenne pepper, cumin, and salt. Then rub this mixture on roast. Put in crock pot on low. Cook all night. (My crock pot runs HOT, so I only cook mine for four hours instead of 8. But, others that have tried this recipe swear by the overnight rule.).
2. The next morning: Add Coke, chicken stock, garlic, onion. Continue cooking on low all day. (Again, I only do this for four more hours. I use a meat thermometers to make sure it's done.).
3. An hour before serving: Add the last cup of brown sugar.
4. Mix the salad dressing in a blender. Add lime juice to taste. Chill for several hours. If you like your dressing a little thinner, add buttermilk.
5. Shred the lettuce, pull the pork and put it on top of the lettuce, add beans, salad dressing, and broken tortilla chips. Enjoy!
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