Crites Family Stuff

Ingredients for 15 servings

• Flour tortillas, warmed
• Black beans
• Green Chili Lime Rice
• Sweet pork
• Romaine lettuce, chopped
• Pico de Gallo salsa
• Guacamole
• Fried corn tortilla strips
• Tomatillo Ranch Dressing

Sweet Pork:

• 5 lb pork tenderloin or shoulder roast
• 1 cup red salsa
• 2 cups brown sugar
• 1.5 cans Dr. Pepper

Green Chili Lime Rice:

• 1 cup uncooked rice
• 1 tsp butter
• 2 tbsp chopped onion
• 2 cloves garlic, minced
• 1 tbsp canned green chili, chopped
• 1 lime zest and 2 tbsp lime juice
• 3 tbsp fresh chopped cilantro
• 2 chicken bouillon cubes
• Pinch of cumin
• 2.5 cups water

Creamy Tomatillo Ranch Dressing:

• 1 tomatillo, husked
• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 envelope buttermilk ranch mix
• 1 clove garlic, minced
• 2 tsp sugar
• .5 fresh jalapeno, seeded

Steps

1. To make sweet pork place the pork in a crock pot and pour a mixtures of the salsa, sugar, and Dr. Pepper over the top and cook on high for 8 hours. When meat is tender, remove meat from crock pot, cool slightly and shred pork. Replace the meat back into the cock pot and cook another hour. (Chicken can be substituted.)
2. To make rice, saute onion in butter. Add green chili, cilantro, bouillon, cumin, lime, rice and water. Bring to a boil and cover, reducing heat. Simmer until rice is tender and water is gone.
3. To make the tomatillo dressing, place all ingredients in blender and blend until smooth. Refrigerate 1 hour. Dressing can be stored in an airtight container for up to 4 days.
4. Assemble the salad with the flour tortilla on the bottom. Add the rice, warmed beans, and shredded pork. Top with lettuce, pico de gallo, guacamole, corn tortilla strips, and dressing.

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