sweet pork salad

Move over Costa Vida

So I found this recipe and I made it for my dinner group and everyone really liked it. We have been snacking on the leftovers since Monday because I made so much. It makes a lot of meat but you can always freeze the leftovers or make the recipe smaller. Start your meat first thing in the morning and the rest is pretty easy.

sweet pork:
6 lbs. pork roast
19 oz. red enchilada sauce
20 oz. Dr. pepper
2 tsp. salt
2 cups brown sugar
1 Tbsp. fresh cilantro

cook your pork in a crock pot or roaster till it is easily shredded, about 6 hrs. shred
mix other ingredients and pour over pork and let cook about 3 more hrs. The longer it sits in the juice the better the flavor.

cilantro lime rice:
make how ever much rice you want and add 1/4 or 1/2 cup lime juice and chopped cilantro to it.
The rice is to your taste, I added a little salt also.

cilantro ranch dressing:
1 pkg. hidden valley buttermilk dressing packet (follow the directions)
2 tomitillos
1/4 bunch cilantro
2 cloves garlic
1/4 c. lime juice
1/8 tsp. tabasco
blend ingredients in a blender and stir into dressing after it has set up
I ended up adding milk to thin it out, it was to thick for us.

other ingredients:
chopped salad
black beans
tortillas

Place a warm tortilla in a big soup bowl. You want the tortilla to go up the sides so you can eat it with the rest of the ingredients.
place your warm beans, rice, and pork on top of the tortilla.
place salad on top and top it off with the dressing
tomatoes or avocado are good also.