Sweet Pork Salad with Creamy Tomatillo Dressing

2 ½ lbs. Pork Roast or Pork Shoulder
1 can (15 oz.) Green Chili Enchilada Sauce
½ cup brown sugar
1-2 can (15 oz.) Black Beans
1 cup shredded Cotija cheese (you can buy it at Winco)
Romaine lettuce, shredded
White Rice
Chopped Cilantro
Lime Juice
Diced Tomatoes
Guacamole
Tortilla Strips

Place pork roast in crock pot with 1/3 cup water. Season with salt, pepper, and garlic powder. Cook on high for 4 hours or low for 8 hours. Remove and drain. Shred meat while it is hot, removing the fat and place in a bowl. Combine ½ brown sugar with ½-3/4 cup green chili sauce. Pour over shredded pork and mix together. Heat pork mixture to combine flavors.

Drain black beans. Add salt and pepper and warm thoroughly. Combine cooked rice, chopped cilantro and lime juice to taste. Layer all ingredients together to form a salad. Serve with Creamy Tomatillo Dressing (Café Rio Dressing).


Creamy Tomatillo Dressing / Café Rio Dressing
1 buttermilk ranch salad dressing packet (mix with milk and mayo according to package directions)
2 tomatillos (remove husks and core)
½ bunch cilantro
1 clove garlic
1 lime, juiced
1 jalapeno (remove seeds and stem)

Place all ingredients in food processor or blender and blend ingredients well.

Servings: About 20