The Humpherys Family

Sweet Pork Barbacoa Salad

Source  Barbara Bakes
Recipe Added:  2/23/2013
Sweet Barbacoa Pork:
2 lbs. boneless pork ribs
1 12 oz can Coke
1/4 cup brown sugar
dash garlic powder
1/4 cup water
Barbacoa Enchilada Sauce:
1 cup Coke
1 can diced green chilies
1 cup red enchilada sauce
1/2 cup brown sugar
 Cilantro Lime Rice:
1 cup long grain rice, uncooked
1 tsp butter
2 cloves garlic, minced
1 tsp + 1 Tbsp fresh lime juice
1 can chicken broth
1 cup water
2 tsp sugar
3 Tbsp fresh cilantro, chopped
Sweet Barbacoa Pork: Put shredded pork and Barbacoa Enchilada Sauce in crock pot and cook on low for 2 hours.
Barbacoa Enchilada Sauce: In a food processor or blender, blend Coke, chilies, enchilada sauce and 1/2 cup brown sugar.
Cilantro Lime Rice: In a saucepan combine rice, butter, garlic, 1 tsp lime juice, chicken broth, water. Bring to a boil. Cover, cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in.
Black Beans: 2 Tbsp olive oil, 2 cloves garlic, minced, 1 tsp cumin, 1 can black beans, rinsed, 1 cup tomato juice, 1 1/2 tsp salt, 2 Tbsp fresh chopped cilantro
In a skillet, cook garlic and cumin in olive oil over medium heat. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.
Creamy Tomatillo Dressing: 1 packet Hidden Valley Ranch mix (not Buttermilk), 1 cup mayonnaise, 1 cup buttermilk, 2 tomatillos, remove husk, diced, 1/2 bunch of fresh cilantro, 1 clove garlic, diced, juice of 1 lime, 1 jalapeno (or slices from a jar). Mix all ingredients in the blender.
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