1 pound pork loin roast
1 12-ounce bottle red taco sauce
6 ounces coke
1/3 cup brown sugar
1/2 tablespoon cumin
Season pork with salt and pepper. Cook pork on low in crockpot until very tender. Remove fat and shred. Combine remaining ingredients and mix with shredded pork. To make a freezer meal, freeze in desired serving portions in ziplock freezer bag. Thaw, heat, and serve with black beans, rice, guacamole, cilantro, and pico de gallo on tortilla or over salad.
Try this delicious Creamy Tomatillo Dressing to go with it…but use sparingly!
1 packet Hidden Valley Ranch dressing mix (or 3 Tbls dry mix)
1 cup mayonnaise
1/3 to ½ cup buttermilk
3-4 tomatillos (look like tomatoes w/ papery outer covering)
1 cup fresh cilantro lightly chopped (1 bunch=about 2 cup chopped)
½ tsp pepper
2 cloves garlic
Take the papery layer off the tomatillo, wash and chop. Chop the garlic. Wash and cut the cilantro into about 1-2” segments. Put all ingredients in the blender and mix thoroughly. Refrigerate. Best made the day before. Keeps covered for several days. Makes 2 cups.