Sweet Pork Salad

I got this recipe from a woman in my ward, Stephanie Nye, who shared it at our last enrichment night. It's a lot like going to Costa Vida! Yum!

Sweet Pork Salad

1 pork roast (about 4 c shredded)
2 cans Mexican style tomato sauce (Pato brand, yellow can)
3 cans tomato sauce
1 cup brown sugar
4 cloves garlic

Cook roast until tender (6-8 hours on low in a crock pot), shred and season with S&P. Put in a large pot with tomato sauces, sugar, and garlic. Simmer for about an hour.

To make salads, cook flour tortillas on a griddle with a little vegetable oil until brown. Put in bowl with meat, Mexican rice, beans (black or pinto), lettuce, fresh diced tomato and top with a sprig of cilantro and parmesan cheese. Top with dressing. Note: 4 cups pork = approx. 1 med roast

Dressing:
Mix the following in a blender. Makes enough to fill a quart jar.
1 envelope buttermilk ranch dressing
1 cup mayo
1 cup buttermilk
1 cup sour cream
1 cup fresh cilantro
3 tomatillos
3 cloves garlic
1/4 tsp cayenne pepper (optional)

Rice:
3 cups water
4 tsp chicken bouillon
4 tsp garlic - minced
1/2 bunch cilantro
1 can green chilies (4 oz)
3/4 tsp salt
1 T butter
1/2 onion, chopped
3 cups rice

I just use plain white rice. To serve: layer a tortilla, lettuce, rice, black beans, shredded pork, parmesian cheese, dressing, salsa, crumbled up tortilla chips. Yummy!