1 pork loin (or less. I cook a whole one and then break it up into bags and freeze it for sweet pork, bbq pork sandwiches or nachos, etc.)
2 c. 7-Up (not diet)
Liberal shake of Lowry's Course Garlic Salt with Parsley
Put loin in crock pot (I buy at Sam's, I don't trim, just cut it so it fits in the crock pot). Sprinkle with garlic salt and pour in soda. Cook on low about 10 hours or until falling apart when you put a fork in it. (I do this overnight the night before I want to serve it, so it cooks all night)
Remove from crock pot, shredding as you go. Remove liquid, and put pork back in. Top with a mixture of 2 parts salsa (i.e. 2 cups) and one part brown sugar (i.e. 1 cup), enough to moisten meat. Let warm about 1 hour until hot and bubbly until ready to serve.
Sweet Rice
Ingredients:
1 1/3 cups White Rice
3 cups Chicken Broth
1 TBSP Vegetable Oil
1/2 White Onion, finely chopped
1/4 cup Sugar
1/4 tsp. salt
1/4 bunch Fresh Cilantro chopped (remove stems)
Directions:
Heat up the oil in a medium sized pot. Saute onions until almost see-through. Add in the cilantro and cook for 1 minute. Add in rice, sugar, salt, and chicken broth. Bring to a boil. When the pot is boiling, turn down to low or medium low and cover. Cook 20-25 minutes until the rice is fluffy and has absorbed all the liquid.
Cilantro Ranch
1 jar La Victoria Green Salsa (16 oz.)
1 pkt. ranch dressing mix
juice of 1 lime
1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/3 c. sugar
1/2 c. sour cream
1/2 c. mayo
1 c. fresh cilantro, stems removed
2 cloves fresh garlic
Pour everything into the blender. Blend until well mixed and cilantro is finely chopped. Good right away, but better if it stands for a day.
Mango salsa
2 mangos
¼ c. red bell pepper, finely diced
¼ c. onion, finely diced
1 small handful cilantro, chopped
½ jalapeño pepper, diced with seeds and membrane removed
Juice of one lime
Sprinkle of salt
Mix well and refrigerate for at least 1 hour before serving.
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