Good Wednesday morning!
So, this is what we decided to have for our Mother’s Day Lunch at my sister’s Sunday afternoon. I was in charge of the pork which started off as a complete disaster. My mom bought a picnic roast and apparently I haven’t cooked with this particular type of pork before because to my surprise I spent over a half an hour carving the pig’s skin off. I was practically dry heaving doing it. Note to self, never buy a picnic roast again!! See pics below of me carving, my husband snapped the photo. He was so grossed out too.
Even though I was completely turned off by the pig skin and swore I wouldn’t eat it when it was cooked, the pork turned out beautifully and I did change my mind. I put it in the crockpot overnight and out came a tender, beautiful pork roast in the morning. The cola makes it so tender and tasty.
I know there are a ton of these sweet pork salad recipes going around right now, but I think it’s because they are so good. If you’ve been to Costa Vida in Gilbert, this salad is kind of my copycat version of the one I order there. You won’t be disappointed in this one! We’ve used this recipe for so many family gatherings and it’s always a hit!
Sweet Pork Salad with Cilantro Dressing
2-4 lb pork roast
1 ½ Cups Coca Cola
Salt, Pepper, Garlic Seasoning Salt
2-4 lb pork roast
1 Cup Coca Cola
1 Cup ketchup
1 jar Herdez Salsa Verde (mild tomatillo salsa, I get it at Walmart, any size)
Equal amount of prepared ranch dressing (
1 Bunch Cilantro
10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans, I just used canned
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired)
Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)
- Place roast in crockpot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crockpot, discard juices. Shred pork into bite size pieces and place back into pot on low.
- Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
- For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
- To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole. Cheese, guacamole and crispy tortilla strips not pictured, but really good in it!
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