Saturday, November 26, 2011

Sweet Pork Salad

This has got to be one of my hands-down, favorite recipes!  I love this salad.  It does take a little prep work and time to prepare, but it’s worth it!

To make the sweet pork:
Boneless pork ribs, roast or loin, marinated overnight in 1 1/2 cans of coke (not diet coke) and 1/4 cup of brown sugar.  The next day, drain the marinade and put pork, remaining 1/2 can of coke, 1/4 cup water, sprinkle with garlic salt in the crock pot on high for about 4-5 hours or until it shreds apart.  Double the liquid if you need to, depending on how much pork you are making.  When pork easily shreds apart, drain the liquid and shred the pork.  

In a blender, blend 1/2 can of coke, 1 can diced green chilies, 3/4 of a 10oz. can red enchilada sauce (medium spiciness) and 1 cup brown sugar.  Pour over shredded pork in your crock pot and cook on low for 2 more hours.

Cilantro Lime Rice:
1 cup uncooked rice
1 tsp. butter
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz.) chicken broth
1 cup water
1 TBSP. freshly squeezed lime juice
2 tsp. sugar
3 TBSP. fresh chopped cilantro

In a saucepan, combine rice, butter, garlic, 1 tsp. lime, chicken broth and water.  Bring to a boil.  Cover and cook on low 15-20 minutes, until rice is tender.  Remove from heat.  In a small bowl combine lime juice, sugar and cilantro.  Pour over hot cooked rice and mix in as you fluff the rice.

 Black Beans and Corn:
1 tsp. garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 can corn, drained
1 cup tomato juice
1 1/2 tsp. salt
2 TPSP. fresh, chopped cilantro

In a skillet, cook garlic and cumin in a little olive oil over medium heat until you can smell it.  Add beans, corn, tomato juice and salt.  Continually stir until heated through.  Just before serving, stir in the cilantro.

 2 large, rip avocados, smashed with fork
1 large tomato, chopped
garlic and salt, to tasted

 Cilantro Ranch Dressing:
1 packet traditional Hidden Valley Ranch mix (not buttermilk)
1 cup mayonaise
1 cup buttermilk
2 tomatillos, remove husk, and diced
1/2 - 1 bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno, seeded

Combine everything in a blender and blend until smooth.

 Corn tortillas, cut in strips and fried in oil until crisp.

Pico De Gayo:
Chopped fresh tomatoes
Green onions, chopped
Yellow onion, chopped
2 tsp. garlic
Sprinkle with Rice Vinegar to taste
Add Salt, to taste

Mix all together in a bowl and chill until ready to serve.

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