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.
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INGREDIENTS
Nutrition- 3 1⁄2 - 4lbs pork roast
- 2tablespoons brown sugar
- 1 - 1 1⁄2teaspoon cayenne pepper
- 2teaspoons cumin
- 1teaspoon salt
- 1(8 ounce) can Coke
- 1cup chicken stock
- 2
- 1
- 1cup brown sugar
- salad dressing
- 1(1/2 ounce) package hidden valley ranch dressing mix
- 8ounces salsa verde
- 3⁄4cup mayonnaise
- 3⁄4cup sour cream
- 1⁄4teaspoon Tabasco sauce
- 1⁄4 - 1⁄2cup fresh cilantro
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- 1head romaine lettuce
- 1
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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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