Restaurant-Style Sweet Pork Salad

A versatile restaurant-style pork that freezes beautifully and can be used in salads, tacos, burritos, tostadas, or quesadillas. Your fiesta night will never be the same!

Ingredients for the pork:

• 2 lbs of pork (You can use boneless pork ribs, pork chops, pork roast, pork butt, or pork shoulder)

• 4 cans of Coca-Cola (Do not use diet)

• 1/4 C. Brown Sugar

• 1 tsp of garlic salt

• 1/4 c. water

• 1 can of diced green chilis

• 10 oz. can of enchilada sauce

• 1 C. brown sugar

Instructions:

1. Put the pork in a gallon-size freezer bag. Add two cans of Coke, 1/4 C. brown sugar. Marinate for at least 2-3 hours or overnight.
2. Drain the marinade and put pork, garlic salt, and a can of Coke in a crock pot on high for 3-4 hours or low for 8 hours or until it shreds easily. Be careful to ensure that the pork does not get too dry.
3. Remove pork from the crock pot and discard the remaining liquid. Shred pork.
4. In a blender or food processor, blend 1/2 can of Coke chilis, enchilada sauce, and 3/4 C. brown sugar ( You are welcome to add a little more depending on how sweet you like it.)
5. Put shredded pork back into the crock pot and pour blended sauce over the top. Mix well. If the sauce is too thick, add Coke a little at a time to thin. Heat through.

This pork freezes well, so you can make a little extra and freeze for a busy day!

For the salad: (Makes 1 salad)

2-3 C romaine lettuce

1/2 C. cooked rice

1/2 C. cooked pinto or black beans (if using canned beans, rinse well)

3/4 C. of sweet pork

1/2 C. pico de guillo

1/2 C. Guacamole

2 tbsp. cheese

Sour cream

1 lime wedge

Tortilla strips

Cilantro chopped

Tomatillo Dressing of choice

On a plate or larger bowl, layer a tortilla, cooked rice, beans of choice, pork, and lettuce. Top with pico de guillo, guacamole, cotija cheese, lime, tortilla strips, sour cream, cilantro, and tomatillo dressing.