1. Saute onion and garlic in butter. Place roast in crock pot and cover with onion. Cook about 3 hours on high (or low equivalent). Drain liquid and save in fridge; shred pork. Add the soy sauce, lemon juice, brown sugar, salt and pepper and cook an additional 2 hours on high (or low equivalent). Skim off fat from reserved liquid and add to pork (to taste). 2. Serve on tortillas with Zataran’s Black Beans & Rice, cheese, pico de gallo…whatever you like! I used lettuce, shredded cheese and fresh tomatoes from our garden. Top it with creamy cilantro dressing (recipe below). 3. Creamy Cilantro Dressing: 2 T salsa verd, 1/4 to 1/2 tsp cayenne pepper, 1 pkg buttermilk ranch dressing mix, 1 cup mayonnaise, 1/2 cup sour cream, 1/3 to 1/2 cup buttermilk, 1/2 bunch cilantro (with stems), 2 cloves garlic, minced, & Lime juice from 1 lime: Add ingredients to a blender and puree until smooth. Chill 1 hour (if you can wait that long). 4. This serves 8-10 adults, more if children portions are involved. It is super easy to half the recipe, or just have leftovers! ---------------------------------------------------------------------------
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