Mexican Pork Salad

Sweet Pork
1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup salsa (**sale** Don Julio 16 oz. $1.79)
1 cup packed brown sugar

Place ingredients in a greased 3 ½ – 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.
Cilantro-Lime Rice
1 cup uncooked converted white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest) (**sale** 8 limes/$1.00)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice (**sale** 8 limes/$1.00)
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Creamy Tomatillo Salad Dressing
1 cup sour cream (**sale** WF 24 oz. $1.25)
1 envelope Ranch Salad Dressing
½ envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half (**sale** $0.69/lb.)
1 clove garlic, minced
Juice from 2 freshly squeezed limes (**sale** 8/$1.00)
¼ cup freshly chopped cilantro

Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.

Add comment