Sweet Pork

This is one of many versions of Costa Vida's sweet pork I've seen. This one came from the Gilbert Ranch Ward cookbook.

This is my first foray into posting pictures and it makes me wish I had a nice granite countertop and lots of pretty serving dishes. But alas I'm just a normal gal in a normal house.

Sweet Pork
3-7 ounce cans tomato sauce
2-7 ounce cans El Pato tomato sauce (found in Mexican food section)
2 cups dark brown sugar
4-5 pounds pork roast (again, I prefer the boneless type)

Mix the sauces and brown sugar then pour over pork roast in a crockpot. Cook on low about eight hours. Shred and serve on burritos, nachos, or salads.

I like to top it with lettuce, tomato, onions, black or pinto beans, rice, cheese, and a creamy salad dressing.

A note about quantity: I only used about 3 pounds of pork and we've eaten this for three meals and we still have quite a bit of meat left.

We had burritos the first day and I made these delicious nachos today.

And...a note on leftovers: We've been making a lot of fried rice with leftovers. This is not good as fried rice, not sure why. :)

The dressing I tried is from Our Best Bites. The pork is so flavorful that you don't really taste the dressing much but it does have a little bit of a kick to it. Adrian also adds sour cream to his, but I'm fine without it.

Creamy Cilantro-Lime Ranch Dressing
from Our Best Bites
1 cup mayonnaise
1/2 cup milk or buttermilk
1 lime, juiced (about 2 tablespoons lime juice)
1 packet of Hidden Valley Ranch dressing mix (just the dry mix)
2 cloves garlic, roughly chopped
1/2 cup roughly chopped cilantro
1/4 cup green salsa
Hot sauce (I used 1 teaspoon of Tabasco)

Combine mayonnaise, milk, lime juice, and the contents of the packet of ranch dressing in a blender. Add garlic, cilantro, and green salsa and blend to thoroughly mix all the ingredients. Season with hot sauce, if desired. If possible, refrigerate for several hours to allow the dressing to thicken and the flavors to meld.

Makes about 2 cups.