Pork
1 pork shoulder (no bone)
3 cups brown sugar
2 cups salsa
1 can of Sprite
1 can of Dr. Pepper
Cook in a CrockPot for at least 4 hours. About an hour before serving, shred the pork and return to CrockPot.
Rice
1 bunch of cilantro
1 can of green chilies
1/2 onion
3 cups water (or more if needed)
4 tsp chicken bullion
4 tsp garlic, minced
3/4 tsp salt
1 T butter
3 cups rice (uncooked)
Blend cilantro, green chilies, and onion together in a food processor. Boil the water, add all ingredients. Simmer covered 20-30 minutes or until rice is cooked. Watch closely towards the end and add water if it starts looking dry.
Dressing
1 cup buttermilk
1 cup mayo
1 pkg. Hidden Valley Buttermilk Ranch Dressing (dry packet)
2 tomatillos, remove the middle
2 tsp garlic, minced
1/3 bunch of cilantro
1 tsp lime juice
1 small jalapeno pepper, cut out seeds
Mix all ingredients in a blender.
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