Pulled Pork & Cilantro-Lime Rice Salad with Creamy Tomatillo Dressing
Easy breezy crowd pleasin’ supper!
- Prep Time: 30 mins
- Cook Time: 5 hours
- Total Time: 5 hours 30 mins
- Yield: 8-10 1x
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Place all ingredients for dressing in a blender. Blend until smooth and creamy. Chill for at least an hour before serving.
- To serve: Place romaine lettuce on plates, top with cilantro lime rice and pulled pork. Drizzle creamy tomatillo dressing on salad.