1 pork shoulder (no bone preferably), 2 cans coke,
1/4 c brown sugar, dash garlic powder, 1/4 c water.
PICO de GALLO-
4 ripe plum tomatoes, seeded and finely chopped
2 jalapeno peppers, seeded & finely chopped
1/2 c cilantro leaves and 1 sm onion, chopped
1 Tbl lime juice, salt to taste
RICE-
3 c uncooked rice
1/2 bunch cilantro, 1 can green chilies, 1/2 onion,
3 c water (or more if needed), 4 tsp chicken bouillon,
4 tsp minced garlic, 3/4 tsp salt, 1 Tbl butter,
DRESSING- 1 c buttermilk, 1 c mayonnaise
2 tomatillos, 1 clove garlic, 1/3 bunch cilantro,
1 pkg Hidden Valley Buttermilk Ranch Dressing packet;
1/2 tsp lime juice, 1 small jalapeno pepper
ALSO NEED- flour tortillas,black beans,lettuce,cheese,tortilla strips,sour cream
Instructions
PORK- Marinade the pork overnight in coke/spice solution. Pour meat and
marinade in crock pot and cook for 4 hours on high or 8 on low. About an
hour before serving, shred the pork and return to crockpot.
an hour before make PICO de GALLO- Combine all ingredients; cover and
refrigerate for at least an hour.
RICE- Blend cilantro, green chilies and onion together in food
processor/blender. Boil water; add all ingredients. Simmer covered 20-
30 mins or until rice is cooked, add more water if its stating to look
dry.
DRESSING- Mix all ingredients in a blender.
Put in refrigerator until ready to use.
Serving
Suggestions
Put flour tortilla on a plate, top with rice, pork, cheese, black beans, romaine lettuce, pico de gallo, & tortilla strips. Top with dressing.
Originally Submitted
6/20/2010
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You can add this Cafe Rio Sweet Pork Barbacoa Salad recipe to your own private DesktopCookbook.
