Pulled Pork Salad With Tomatillo Ranch Dressing

This pork turns out soooo tender and the dressing is the just the right combination of tangy and spicy.

• Ready In: 8 hrs 20 mins
• Serves: 6-8

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 (1/2ounce) 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!