I've been playing around in the kitchen a lot this year. I'd like to start documenting some of my favorite recipes...but you all know how timely I am with any kind of post. So we'll just see how things go. This is one of my favorite recipes so far. The sweet pork is great on a salad or in a sandwich. It's so yummy. Below is the recipe, feel free to change it to your likings.
Sweet Pork Salad with Cilantro Dressing
2-4 lb pork roast1 ½ Cups Coca Cola, Salt, Pepper, Garlic Seasoning Salt Sauce:1 Cup Coca Cola1 Cup ketchup
Dressing:1 jar Herdez Salsa Verde (mild tomatillo salsa, any size)
Equal amount of prepared ranch dressing (Hidden Valley)
1 Bunch Cilantro
10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans (caned/drained)
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired) Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)
1. Place roast in crock-pot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crock-pot, discard juices. Shred pork into bite size pieces and place back into pot on low.
2. Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
3. For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
- I changed this up a little. I added different dairy products until it was the right consistency and flavor. Try adding milk, sour cream or more mayo. Whatever you like.
4. To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole/avocado.
Sweet Pork Salad with Cilantro Dressing
2-4 lb pork roast1 ½ Cups Coca Cola, Salt, Pepper, Garlic Seasoning Salt Sauce:1 Cup Coca Cola1 Cup ketchup
Dressing:1 jar Herdez Salsa Verde (mild tomatillo salsa, any size)
Equal amount of prepared ranch dressing (Hidden Valley)
1 Bunch Cilantro
10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans (caned/drained)
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired) Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)
1. Place roast in crock-pot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crock-pot, discard juices. Shred pork into bite size pieces and place back into pot on low.
2. Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
3. For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
- I changed this up a little. I added different dairy products until it was the right consistency and flavor. Try adding milk, sour cream or more mayo. Whatever you like.
4. To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole/avocado.
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