If you only make one of my recipes, please make this one. The dressing alone is worthy of its own post, but I’m including it here because its the perfect complement to this salad. This is also one of those easy crock-pot based dishes that you make in bulk for a crowd or freeze batches for later. Let’s get right to it!
7-8 lbs boneless pork butt or shoulder (make 3-4 lbs pork roast if you are just cooking for your family)
4 cups root beer
5 (8oz) cans tomato sauce
4 T honey
3 t minced garlic
1/2 t salt
1-3 cups brown sugar
pepper to taste
4 t cumin
salt and pepper the pork and cook in crockpot 8 hours or overnight on low in a little water. In the morning, remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in crockpot. Take care not to over-shred the pork or it will turn mushy. Add the rest of the ingredients to the crockpot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crockpot on low. Serve with a slotted spoon. I usually serve this meat over a salad or in a burrito.
To make the salad layer: tortilla (I pop mine in the microwave and melt cheese over the top), cilantro lime rice (recipe below) black beans, pork, chopped romaine or green leaf lettuce, sprinkle with crushed tortilla chips or tortilla strips on top and grate parmesan cheese.
Serve with sides of: pico de gallo, guacamole (see my recipe here), fresh cilantro, fresh lime slices, drizzle with creamy tomatillo dressing (recipe below).
The above sauce makes a ton! So if you have a 3-4 lbs roast, halve the sauce.
Cilantro Lime Rice
2 T butter
pepper to taste
1 1/4 uncooked white rice
juice and zest of 1 large or 2 small limes
2 1/4 c chicken broth
2 T finely chopped cilantro
3/4 t salt
1/4 t cumin
In a skillet melt butter with rice, stirring constantly. Add the chicken broth and rest of ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes or until liquid is absorbed.
Creamy Tomatillo Dressing
1 package Hidden Valley Ranch Dressing mix
1 c buttermilk
1 c mayo
1 large or 2 small tomatillos
1 clove of garlic, minced
1/2 bunch cilantro
1/2 t lime juice
1 small jalepeno, seeds removed
Blend all ingredients together in a blender or food processor and store in the refidgerator to let flavors mingle.
This dressing gets hotter the longer it sits.
Thanks for stopping by!