Ingredients:
1 3-4 lb. pork loin
1 cup brown sugar
I cup salsa
Tortillas
Lettuce
1 can black beans
Rice (about 2 1/2 servings)
chopped tomatoes (3-4)
chopped onion (about 1/2)
1 bunch cilantro, chopped
Dressing:
1 1/3 cup sour cream
1 1/3 cup mayonnaise
1 packet ranch dressing
1 bunch cilantro
lime juice
4 Tbs. Salsa Verde
1/8 tsp. Tabasco sauce
Directions:
We sered our pork loin on the stove with salt and pepper and then put in the crock pot on low for about 6-8 hours. However, you can just put it directly into your crock pot and it still cooks up nice.
When pork is cooked thoroughly, shred and add salsa and brown sugar.
While that is cooking make your toppings.
Pico de gallo: combine your chopped tomatoes, chopped onions and cilantro.
Dressing: Combine all dressing ingredients in a blender and blend.
Rice: In your water add lime juice and some cilantro, cook as directed. After cooked, mix in your black beans.
Salad is assembled on your tortilla and can be eaten as a burrito.
