Costa Vida's Sweet Pork Salads

Recipe Used (From the Slotted Spoon Blog)

Costa Vida Sweet Pork (knock-off recipe)

Pork Roast (4-5 lbs), thawed if frozen
3 c. Coke
1 can tomato sauce
1/2 c. sugar
2 Tbsp. (heaping) brown sugar
1 Tbsp. cayenne pepper
1/2 tsp. powdered garlic
2 cloves garlic, minced
3 large carrots, peeled and grated
1 (smallish) serrano pepper, seeded and diced
1 medium yellow onion, chopped

Cut away any obvious fat portions from the roast. Place all ingredients in a crock pot and cook on high for 6-7 hours.

Remove pork to cutting board.

Add an additional 1/2 c. granulated sugar and 1 cup Coke to the liquid in the crock pot. Stir.

Shred the pork, removing excess fat and bones, and add back to the crock pot. Stir.

Reduce to low and cook an additional 3 hours.

Serve pork in Costa Vida style burritos, or otherwise as desired.

*Cover remaining pork and refrigerate for up to one week. It can also be placed in freezer safe bags and frozen for use up to 3+ months later.

Tomatillo Ranch Salad Dressing (Slotted Spoon Blog)

- 7-8 tomatillos, husked and cut in half
- 1 cup sour cream
- 1 envelope Ranch Salad Dressing Mix (any brand)
- 1⁄2 envelope (Hidden Valley) Fiesta Ranch Salad Dressing
- 1 clove garlic, minced
- Juice from 2 freshly squeezed limes
- 2 Tbsp. milk
- 1⁄3 cup freshly chopped cilantro

Combine all ingredients in a blender. Blend until smooth.

(Store in refrigerator 5-7 days)

Homemade Guacomole (AMAZING)

6 Avocados
2 Jalapeno peppers chopped
2 Roma tomatoes chopped
1 TBSP Garlic Miced
1 Medium White Onion chopped
2 TBSP Lime juice
1/4 Cup fresh cilantro chopped
1 to 2 tsp Salt (to taste)
1/2 tsp pepper

Flour Tortilla Recipes

4 Cups All purpose flour
1/8 tsp baking powder
1/2 vegetable shortening
1 cup luke-warn water
1 1/2 tsp sea salt

Directions:
Place flour in large bowl. Stir in baking powder. Add shortening and use hands to work it into the dough for a good consistency. Dissolve the salt into the water, then drizzle slowly into the flour mixture. You might need to add a little more water. Work the dough into smooth consistency. Cover in a bowl for 20 minutes. Break apart into 12 balls. Roll out and cook over medium heat. While cooking the tortillas, place the cooked ones on one end of a dish towel and cover with the other end.

We topped it off with Tortilla Strips, and Black Beans...Can I just say that this was not an easy meal it took me forever and almost made me want to throw away the rest of the weeks cooking itinerary. But...IT WAS AMAZING! My husband made the tortillas and they were so good. So when you have a lot of time try this.