Pork Barbacoa Salad
Pork:
3-5 lb Pork Roast
2 cups salsa
2 cups Dr. Pepper
1 ½ cups brown sugar
Put ingredients in a crockpot all day until fall apart tender. Then shred meat.
Rice:
1 cup white rice
1 teaspoon butter
2 cloves garlic minced
1 teaspoon grated lime peel
1 (15 oz) can Chicken broth
¼ cup water
2 Tablespoons lime juice
2 teaspoons sugar
3 heaping Tablespoons cilantro
Cook all ingredients in a rice cooker, or covered, over low heat until tender.
Beans:
1 (15 oz) can black beans
1/3 cup tomato juice
2 cloves minced garlic
1 teaspoon cumin
2 Tablespoons olive oil
½ teaspoon salt
2 T chopped cilantro
In a nonstick skillet cook olive oil, garlic, and cumin until you can smell it. Add beans, juice, salt and stir. Cook until warm
Dressing:
16 oz La Victoria green salsa
1 package buttermilk ranch dressing
½ cup sour cream
½ cup mayo
1 cup fresh cilantro
2 cloves garlic
½ teaspoon salt
2 Tablespoons lime juice
½ teaspoon cumin
Blend all ingredients in a blender.
Layer each component in a taco salad bowl or tortilla. Serve with dressing. Delicious!