Ingredients for Pulled Pork Salad With Tomatillo Ranch Dressing
- Pork Roast
- 1/2 cup brown sugar
- 1 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 cup Coca-Cola
- 1 cup chicken stock
- Garlic Cloves
- 1 medium chopped onion
- See Dressing Ingredients
- Hidden Valley Ranch Dressing Mix
- Salsa Verde
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- Tabasco Sauce
- Fresh Cilantro
- Fresh Lime Juice
- Romaine Lettuce
- Crushed tortilla chips, to taste
- Black Beans
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How to Make Pulled Pork Salad With Tomatillo Ranch Dressing
- **Night Before:** In a small bowl, combine 1/4 cup brown sugar, 1 teaspoon cayenne pepper, 2 teaspoons ground cumin, and 1 teaspoon salt.
- Rub this mixture generously all over a 3-4 lb pork shoulder roast.
- Place the roast in a slow cooker.
- Cook on low for 8-10 hours, or until the pork is easily shredded.
- **Next Morning:** Add 1 cup Coca-Cola, 1 cup chicken stock, 4 cloves minced garlic, and 1 medium chopped onion to the slow cooker.
- Continue cooking on low for another 4-6 hours.
- **1 Hour Before Serving:** Stir in 1 cup brown sugar.
- **Prepare the Dressing:** In a blender, combine 1 cup tomatillos (roasted and peeled), 1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons chopped cilantro, 1 jalapeño (seeded and minced), 1 tablespoon lime juice, and 1/4 teaspoon salt. Blend until smooth.
- Adjust lime juice to taste. Chill for at least 2 hours.
- If desired, add 2-4 tablespoons buttermilk for a thinner consistency.
- Shred the pork using two forks.
- In a large bowl, combine shredded lettuce (about 1 head), shredded pork, 1 (15-ounce) can of your favorite beans (drained and rinsed), and the chilled tomatillo ranch dressing.
- Top with crushed tortilla chips and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
193g
Fat
50g
Carbs
25g
