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
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.