Pork:
3 lbs pork
16 oz. bottle of chunky salsa (blended in blender so chunks are gone)
1 can coke
2 cups brown sugar
Place pork in crock pot and fill it 1/2 way up the pork with water. Cook on High for 5 hours. Drain off water. Cut pork in thirds. Mix together sauce ingredients and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.
Rice:
3 c water
4 t chicken bouillon
4 t garlic –minced
½ bunch cilantro
1 can green chiles—or equivalent fresh
¾ t salt
1 T butter
½ onion
3 c rice (see note)
Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add all ingredients, simmer covered 30 minutes.
And for those of you who want to get brave and make the tortillas and dressing here you go:
Tortillas:
3 C. flour
1/2 C. veggie or olive oil
1 1/8 C. luke warm water
1 tsp. salt
1/2 tsp. baking powder
Mix all ingredients and knead. If too hard to knead, add a little water but if too sticky add a little more flour. Let stand for about 10 minutes. Makes about 12 small balls. Flatten each by rolling them out and then cook them in a frying pan.
Dressing:
1 package Hidden Valley Ranch
1 cup mayo
1 cup cilantro, chopped
2 cloves garlic, chopped
3 tomatillos - peel off paper, chop
1/3 - 1/2 cups buttermilk, to consistency you want
1/4 tsp. cayenne pepper (optional)
Put in blender and mix.
