Thursday, August 19, 2010

Pulled Pork with Tomatillo Ranch Dressing

This is my absolute favorite meal.  It takes time and preparation, but it isn't difficult at all.  I think this was inspired by a dish at Cafe Rio, but I'm not sure.  It came from Shannon (well Scott, I think!). 

Here is a link to the original recipe:

And here is how I have modified it:

Pulled Pork:
3-4 lbs pork roast
2 tbsp brown sugar
1 1/2 tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix the brown sugar, cayenne pepper, cumin and salt together.  Rub over the pork loin.  Place it in the crock pot the night before you want to eat it and let it cook on low all night (or for 8 hours).

In the morning add:
1 can Dr Pepper
1 onion, chopped
2 cloves garlic, minced
1/2-1 cup brown sugar (I usually only add 1/2 or less)

and let it cook on low for another 8 hours.  1 hour before it's done, shred the pork and let it continue to cook on low. I usually taste it at this point to see if it needs a little more salt.

Tomatillo Ranch Dressing
8 oz Salsa Verde (tomatillo salsa)
1 pkg powdered Ranch Dressing mix
3/4 cup mayonnaise
3/4 cup sour cream
1/2 bunch cilantro
2 garlic cloves
1/2-1 tsp Tabasco Sauce
Splash of lime or lemon juice

Put all these ingredients in a blender and blend until smooth.  Make this in the morning or a few hours ahead of time so it can chill in the fridge.

Corn Salsa:
1 can black beans, drained & rinsed
1 can corn, drained
2 tomatoes, diced
1/2 bunch cilantro, chopped
Jarred jalapenos to taste
Italian Dressing mix (make according to packet directions)

Combine all the ingredients, make the Italian dressing separate, then pour it over everything.  This is also best if you let it chill for a few hours before serving.  Right before serving add some diced avocado.

Additional ingredients:
Tortilla Chips, Rice, Romaine Lettuce

You can east this a few different ways.  I like to layer it like this:
Tortilla Chips
Corn Salsa
Tomatillo Ranch Dressing

Jeff likes to skip the tortilla chips and put everything in a tortilla and roll it up like a burrito.  The dressing makes quite a bit, so I try to buy a larger pork loin, then after I make everything I'll freeze half the pork and half the dressing so we can have it another night.

Try the Corn Salsa plain with some tortilla chips, it's awesome!  I hope you enjoy this as much as we do!


The Ritchies said...

Ooh I can't wait to try this!!! Seem like a lot of steps though!??! Maybe a Sunday night meal!

Nicole said...

That looks sooo good. Can't wait to try it!

Molly said...

yum....we had this last night - my version. It is so good. FYI - I make this all the time, I put the meat on in the morning, cook it with the can of Dr. Pepper all day and add the "sauce" of the recipe the last 2 hours. I use a completely different dressing recipe, easy and quick to make!

Molly said...

PS - If that is Michelle's Corn Salsa, you forgot the avocado!! A MUST HAVE!

Shannon said...

We are making this Sunday for Emilee's birthday dinner. It's been awhile so I am really looking forward to it. Sooo good! I think I will Try Molly's recipe for cilantro rice, sounds like a good addition.