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

Easy breezy crowd pleasin’ supper!


  • 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
  • 23 cloves garlic, roughly chopped
  • 1/2 cup cilantro
  • 1/4 teaspoon cayenne pepper
  • 3 tomatillos, quartered


  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.