FRESH MEX PORK SALAD

Shauna Norton

Layer:

Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork

Sweet Shredded Pork:

5 lb boston butt pork roast        1/2 c. chicken broth
1/4 c. ketchup        2 fresh garlic bulbs, minced
1/4c. soy sauce        1 1/3 c. brown sugar

Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.

Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic

Mix together, chill and serve.

Cilantro Lime Rice:
1 c. uncooked rice            2 c. chicken broth
1 clove garlic, minced        1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper

Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6

Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar            1 garlic clove
2 T. water                1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)

Blend in blender until smooth

Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt

Add all ingredients and cut with pastry cutter until well blended.