Sweet Pork Salad

Ingredients:

• 6 large Tortillas
• Shredded cheese, Mexican blend
• Rice
• 2.5 Cups of long grain or jasmin rice
• 2.5 cups of liquid consisiting of:
• juice of 3-4 limes
• chicken broth
• 4 TBS of melted butter
• 4 TBS of finely chopped cilantro
• 1.5 tsp of salt
• 1/2 tsp of cummin
• Black Beans
• Sweet Pork
• 3-4 lb. Pork Roast
• 3/4 Cup Apricot Jame
• 1/2 Cup brown sugar
• 1 minced garlic clove
• 1/4 Cup apple cider vinegar
• 1/2 Cup soy sauce
• 1/4 Cup chicken broth

• Lettuce (leafy green or Romaine)
• Pico de gallo
• Guacamole

3 avocados
Red onion, chopped (about 1/4 c.)
2 cloves garlic, minced
1/2 bunch cilantro leaves, chopped
1 jalapeno, finely chopped (or to taste)
1 large ripe garden tomato (or 2 smaller tomatoes), diced
juice of 1 lime
Kosher salt, to taste
Fresh cracked pepper, to taste

• Sour cream
• Tortilla chips
• Parmesan cheese
• Cilantro Lime Vinaigrette
• 2 tamatillos
  1/2 bunch cilantro
  2 cloves garlic
  1 Tbsp. diced jalapeno
  Juice of 2 limes
  1 Tbsp. sugar
  1 c. balsamic vinaigrette salad dressing (NOT balsamic VINEGAR... there is a difference.)

Directions:

Sweet Pork:

Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crockpot and cook on low for 2 hours.

Guacamole:

Pit avocados and mash in a bowl. If you like your guac kind of chunky, coarsely chop with the side of a fork instead of using the fork to mash it straight down. Carefully stir in remaining ingredients until well mixed.

Cilantro Lime Vinaigrette:

In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).