Pulled Pork Salad With Tomatillo Ranch Dressing
- Ready In:
- 8hrs 20mins
- Ingredients:
- 22
- Serves:
-
6
ingredients
- 1587.57-1814.36 g pork roast
- 29.58 ml brown sugar
- 4.92-7.39 ml cayenne pepper
- 9.85 ml cumin
- 4.92 ml salt
- 226.79 g can Coke
- 236.59 ml chicken stock
- 2 garlic cloves, minced
- 1 small onion, chopped
- 236.59 ml brown sugar
- salad dressing
- 11.33 g package hidden valley ranch dressing mix
- 226.79 g salsa verde
- 2 garlic cloves
- 177.44 ml mayonnaise
- 177.44 ml sour cream
- 1.23 ml Tabasco sauce
- 59.14-118.29 ml fresh cilantro
- fresh lime juice (to taste)
- 1 head romaine lettuce
- tortilla chips
- 425.24 g can black beans (if wanted)
directions
- 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.).
- 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.).
- An hour before serving: Add the last cup of brown sugar.
- 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.
- 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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Reviews
RECIPE SUBMITTED BY
I served a welfare mission for my church in El Salvador. I came home VERY sick. I couldn't eat much of what I liked for years and years. Physically, I'm better now, but I'm picky. If it doesn't taste good, I don't make it twice.