Mexican Rice (Add some tomato sauce in place of some of the water, with dried cilantro, dried onion and chili powder to desired taste)
tomatoes (cut up)
olives , sliced
2 kinds of lettuce (romaine and red leaf)
cheese (Colby, Monterey jack) grated
3 lbs pork loin
3 lb. pork roast
16 oz. salsa
1 can of Coca Cola
2 cups brown sugar
Fill your crock pot with just the roast, and fill it half way with just the water. Cook on high for 5 hours. Take the pork out after the 5 hours, and drain the liquid down the drain. Cut the roast into 3 or 4 sections and place back into the crock pot. Puree the salsa in the blender and transfer to a bowl. Add the Coke and brown sugar and mix. Pour over the roast and cook on high for 3 more hours. Shred with a fork.
1 pkg ranch buttermilk (dried mix)
½ cup mayonnaise and ½ cup sour cream
½ cup fresh buttermilk
1 cup fresh cilantro (dried well)
2 cloves garlic
½ teaspoon cayenne pepper
Put in blender for 5-10 minutes.
Courtesy of Liz R.