Pork Barbacoa Burritos or Salad

This is pretty amazing! I have had the recipe for a long time but haven't tried it because it seemed like a lot of work, but it was really easy. Basically you just throw the roast in the crockpot and you dump stuff on top and then the time making the dressing which was easy

Pork Barbacoa Burritos or Salad

Tomatillo Dressing
1 package Hidden Valley Ranch dressing mix
1 C. Mayonnaise
1 C. chopped Cilantro
2 cloves Garlic
3 Tomatillos (fresh or canned- found on ethnic foods aisle)
1/3 cup Buttermilk
1/4 tsp. Cayenne Pepper
Put all the ingredients into a blender. Blend until smooth.

**I made the rice but I think you could just cook it regular and it would still taste fine if you want to save time from this step**
Rice
4 tsp. Chicken Bouillon
4 tsp. Minced Garlic
1/2 bunch Cilantro
1 can diced Green Chilies
3/4 tsp. Salt
1 Tbs. Butter
1/2 Onion, chopped
3 cups Rice (not instant)

Put chicken bouillon, garlic, cilantro, diced green chilies, salt, butter & onion in a blender & puree until smooth. Poor into saucepan & add 5 cups water and bring to a boil. Add rice & simmer for 30 minutes.

**It seems like a long time to cook it so I never tried it, but it actually turned out perfect, I just stuck the roast in the night before at 11 and then it was ready at 5 for dinner the next day and I honestly hardly had to do anything**
Pork Barbacoa
5-6 pounds Pork Roast
1 Tbs. Cumin
1 C. Brown Sugar
12 ounces Taco Sauce
20 ounces Coca Cola

Place roast in a crock pot and add water halfway up roast. Cook on low for 12 hours. Drain out the water & add the remaining ingredients, then cook for 4 more hours. Shred the pork and cook for 2 more hours.
Serve in either tortilla or on salad.