Ingredients:
Rice:
1 lb. Long grain rice
1 bunch Cilantro, chopped
2 Limes (just the juice)
3 cloves Garlic
4 cups Water
Tomatillo Dressing:
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp. cayenne pepper
2 tsp. green Tabasco sauce
juice from 1 lime
Barbacoa Pork:
5-6 lb pork loin roast
20 oz. Dr. Pepper (Not diet)
3/4 cup brown sugar
1/2 cup white sugar
1 clover garlic
7 oz. can Chipotle chilies in Adobo sauce
6 oz. red taco sauce
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper
Directions:
These burritos have three main parts: the rice, the pork and the dressing.
The first 5 ingredients are for the rice. To prepare add teaspoon of oil in skillet. Add rice and cilantro and garlic and saute for 3-4 minutes. Put mixture into rice cooker and add 4 cups of water and lime juice.
For the dressing add all ingredients to a blend and blend until smooth.
Place the pork tenderloin(s) in a crock pot. Fill with water just until the top of the pork is covered. Cook on low 12 hours. Empty water and place the pork and all other ingredients nto the crock pot. If you want a really spicy pork blend some of the chipotle peppers and add if not rinse with the Dr. Pepper to get the adobo sauce off and discard the pepper. Cook on low 4 hours, open crock pot and shred pork (it should just fall apart). Cook an additional 2 hours.
Add black beans, monterey jack cheese, and La Victoria Green taco sauce and large tortillas and you're set!
