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Meat

3 lbs Pork Roast
1 can Dr. Pepper
1 cup brown sugar
1 cup salsa
1 teaspoon garlic powder
1 teaspoon ground mustard
salt and pepper

Rice

3 c. rice
3 c. water
2 teaspoons chicken bouillon
2 garlic cloves-minced
1 can diced green chili’s
1/2 cup chopped cilantro
1/2 teaspoon salt
1 tablespoon butter
1/4 cup chopped onion

Dressing

2 cups prepared Ranch Dressing

• 1 cup milk
• 1 cup mayonnaise
• 1 envelope Hidden Valley Ranch Dressing

1/2 cup chopped cilantro
4 small tomatillos {Optional, these enhance the dressing, but if you do not have them on hand you can go without and the dressing still turns out fab}
1/2 tsp. minced garlic
2 T fresh lime juice
1 tsp. Tabasco sauce

Additional Ingredients Needed

1 can black or pinto beans
1 can red/green enchilada sauce {your preference, I prefer green}
2 c. Mexican style cheese
1 Package Large Tortillas

And guacamole

To Prepare Meat: Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook.

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To Prepare Rice: Put 3 cups on water on high heat to boil. Add butter and bouillon. Then add remaining “rice” ingredients. Once you water boils add rice. Cover and reduce heat to low. Cook on low for 20 minutes. Rice makes a lot. We usually serve some of it on the side as well.

Rolling Burritos: Once meat and rice are hot and ready, layer burritos on a tortilla. One layer of pork, then rice, then beans and sprinkle with shredded cheese. Wrap your tortilla and place seam side down.   Cover with enchilada sauce and sprinkle with cheese. Bake at 350° until heated through. Sometimes I like to put all the ingredients out and have my guests assemble their own burritos and we skip the baking with enchilada sauce.

To Prepare Dressing: In your blender add milk and mayo. Take your cilantro off the stems and cut slightly, add cilantro and remaining ingredients to the blender. Mix until smooth. If you do not have a blender you can mix by hand but finely chop your cilantro first. If you add tomotillos chop them very fine.

Sweet Pork Salad: I also like to make a salad out of mine. I use a warm tortilla and layer with pork, cheese, beans, rice, guacamole, salsa, chips lettuce and cilantro dressing.

Note: I have corn tortillas pictured in this post. Both flour and corn are good. If you choose corn I like to slightly soften the tortillas slightly cooking on each side in hot vegetable oil before rolling.

To Freeze

You can easily freeze this pork for later. It is a fantastic freezer meal!

To Prepare Meat for Freezing: Place pork in the crock pot. Then add all ingredients. Cook on low for 6-8 hours. Shred pork with about an hour left to cook.  Once done, let cool and place in freezer bags for storage.

To Prepare After Freezing

Thaw and heat meat.

Prepare Rice: as described above.

Once meat and rice are hot and ready, layer burritos on a tortilla. One layer of pork, then rice, then beans and sprinkle with shredded cheese. Wrap your tortilla and place seam side down.   Cover with enchilada sauce and sprinkle with cheese. Bake at 350° until heated through. Sometimes I like to put all the ingredients out and have my guests assemble their own burritos and we skip the baking with enchilada sauce. I also like to make a salad out of mine. I use a warm tortilla and layer with pork, cheese, beans, rice, guacamole, salsa, lettuce and cilantro dressing

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