Pulled Pork & Cilantro-Lime Rice Salad with Creamy Tomatillo Dressing

I have new beginnings on my mind. I think that’s redundant. Can beginnings be anything but new? Anyway, September lends itself to fresh starts. You know that nostalgic tug at your heart that happens after Labor Day? For me, there are constants on my calendar that comfortably mark the shift from summer to fall – school, college football, and Bible study.

Last week was the Jewish New Year celebration, Rosh Hashanah. Also called The Feast of Trumpets, this holiday heralds the new year based on the lunar calendar as well as the beginning of the holy season leading up to Yom Kippur, or The Day of Atonement. Yom Kippur begins this Friday at sundown and is one of the holiest days of the Jewish year. The High Holy Days, between Rosh Hashanah and Yom Kippur, are a season of reflection, contemplation, atonement, and of putting things in order in your relationship with God. It’s a season set apart for spiritual growth.

I so get that! I find it fascinating that while my calendar is screaming back-to-life, back-to-reality, my heart is in tune with these ancient holidays. We’ve got new beginnings and new life to celebrate in our little neck of the woods. Susie’s son is getting married this weekend and neighbors just welcomed a new son into the world.

This week’s 52 Sunday Suppers menu is a perfect celebration meal. It’s easy to make, feeds an army, and is a definite crowd pleaser. And, did I mention it’s a Crockpot recipe?!?! Hello.

My apologies in advance to my dear Jewish friends who will no doubt catch the error of my ways in offering a pork recipe during the high holidays. Clearly I’ve lost my shot at the title of honorary Jewish mother!

Week 22 Menu

Pulled Pork & Cilantro -Lime Salad

with Creamy Tomatillo Dressing

Susie’s Double Chocolate Chip Cookies

Pulled Pork & Cilantro-Lime Rice Salad with Creamy Tomatillo Dressing

Print Recipe

Easy breezy crowd pleasin’ supper!

• Author: Kristin Schell
• Prep Time: 30 mins
• Cook Time: 5 hours
• Total Time: 5 hours 30 mins
• Yield: 8-10 1x

Ingredients

Scale 1x2x3x

• 3 heads of romaine lettuce, washed and chopped
• Pulled Pork
• 3 lbs pork tenderloin
• 1 14-16 oz container salsa (I use fresh salsa found in the refrigerated section
• 1 16-oz bottle regular Coke
• 1/4 cup brown sugar
• Cilantro Lime Rice
• 1 tablespoon olive oil
• 1 cup white rice (or brown)
• 1/2 cup cilantro, chopped
• 2 cloves garlic, minced
• 1 lime, juiced
• 1 3/4 cup water
• Creamy Tomatillo Dressing
• 1 (0.4 oz) package of Hidden Valley Buttermilk Dressing
• 1 cup mayo
• 1/2 cup milk
• 2–3 cloves garlic, roughly chopped
• 1/2 cup cilantro
• 1/4 teaspoon cayenne pepper
• 3 tomatillos, quartered

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Instructions

1. Place the pork in the crock pot. Add water to cover half the pork. Cook on low for 2-3 hours. Drain off water. Add salsa, Coke, and brown sugar to pork. Cook 3-4 more hours on low. Shred pork with forks, mix back into cooking liquid and keep on warm until ready to serve.
2. Heat oil in a pan with a tight fitted lid. Add rice, cilantro, and garlic. Saute until fragrant, about 2 minutes. Add water and lime juice. Bring rice to a boil then reduce heat and cook until all the liquid is absorbed, about 20 minutes.
3. Place all ingredients for dressing in a blender. Blend until smooth and creamy. Chill for at least an hour before serving.
4. To serve: Place romaine lettuce on plates, top with cilantro lime rice and pulled pork. Drizzle creamy tomatillo dressing on salad.

What new beginnings are you celebrating? Pop on over to our 52 Sunday Suppers Facebook page and let us know. We love hearing from you.