Pork Salad

Pork:

3 lb. boneless pork roast (recipe called for 6, but that was WAY too much for us, so we only did three)
3/4 16 oz. bottle taco sauce (we used green mild taco sauce)
3/4 12 oz. can cola (we used Pepsi, but will use Sprite next time)
2 C. packed brown sugar

Cook pork roast in a Crock-Pot or roaster oven all day (we cooked it about 10 hours on low), 2 hours before serving, drain juices, remove fat, and shred.  Add taco sauce, cola, and brown sugar.  Cook 2 hours longer (giving us a total of 12 hours cook time--also, I cooked this on high for the first hour and low for the second hour, stirring intermittenly)

Tomatillo Dressing:

1 pkg ranch buttermilk dressing mix
3 tomatillos
1 C. mayonnaise
1 C. buttermilk
1 C. cilantro, chopped
2 cloves fresh garlic
1 tsp cayenne pepper (optional)

Combine all ingredients in a blender; process on high.  Chill.

Rice:

2 Tbsp. oil
1 lb. long-grain rice, uncooked (2 1/4 C.)
4 cloves fresh garlic, pressed
1/2 bunch cilantro, chopped
Juice of 2 limes
4 C. water

In skillet, fry rice in oil.  Add garlic and cilantro; saute 3-5 minutes, stirring frequently.  Add lime juice and water.  Cook until rice is done.

Tortilla Bowls:

Tortillas
Cheese, shredded

Fry both sides of tortillas on griddle.  Place each shell in an ovenproof mixing bowl.  Sprinkle with cheese.  Broil 3 minutes.  (We didn't do this part.  We used store bought tortillas and melted cheese on them in the microwave and ate the dish similar to a quesadilla instead of the salad)

To serve:

Place tortilla bowl on a plate.  Into the bowl, layer rice, pinto or black beans, pork, and shredded lettuce.  Serve with Tomatillo Dressing, guacamole, sour cream, chips, and salsa.

*Recipe from Worldwide Ward Cookbook (editions by Tina)