1 medium pork roast (3-5 lbs.)
1 1/2 - 1 3/4 cups sugar (you can add up to 2 cups depending on how sweet you like it)
1 can coke
16 ounces “FRESH” salsa
In crock pot, place pork roast with a small amount of water. Cover and let cook 8-12 hours on low heat until cooked through. Drain the fat from the crock pot and shred the meat. Pour coke, salsa, and sugar over the roast and stir. Cover and let cook for 1 hour. When done serve with lime rice (see recipe below), your favorite beans (pinto, black, or refried) and put all ingredients on a warm tortilla and cover with tomatillo dressing (see recipe below) that has been warmed.
Tomatillo & Cilantro Dressing (green ranch sauce)
1 package buttermilk ranch dressing
1 cup mayonnaise
1 Tablespoon lemon juice, and milk to make 1 cup buttermilk*
1 cup sour cream
1 cup chopped cilantro
3 tomatillos (green tomato – can use canned ones)
3 cloves garlic
In a blender, put buttermilk, sour cream, mayo and package of buttermilk dressing. Take cilantro bunch and tear off leaves (do not use courser stems, but little ones connected to leaves are okay.) Place cilantro leaves in blender. Peel covering off of tomatillos and remove core. Chop in half, place in blender. Add minced garlic and cayenne pepper into blender. Blend all ingredients until smooth. Keep refrigerated until ready to serve. Warm for pork burritos.
Lime Rice
3 ¾ cups chicken stock
⅛ cup fresh lime juice
1 teaspoon grated lime peel
2 tbsp butter
Add chicken stock, lime juice, and grated peel to large heavy saucepan on medium heat bring to boil. Stirring occasionally. Add rice. Reduce heat. Cover and cook until rice is tender and all liquid is absorbed (about 20 minutes.)
*So, to make your own buttermilk (which is what I do since I'm lactose intolerant) is put 1 TBSP lemon juice or vinegar in my liquid measuring cup, then add milk to make 1 cup. Allow to sit 5 minutes before using so the milk sours. If you aren't lactose intolerant, omit this and just use 1 cup buttermilk.
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