5-6 lb. pork roast
20 oz. Dr. Pepper
1 C brown sugar
3/4 C white sugar
1 clove (or 1 tsp) garlic, minced
7 oz. can chipotle chilies in adobo sauce
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper
place roast in crock pot; cover about 1/2 way with water. add brown/ white sugar, spices, garlic. Dump can of adobo chilies into separate bowl; add some dr. pepper to wash off the sauce. Discard the chilies (trust me: I didn't listen the first time, just dumped them in, and it was too spicy to eat!), add the sauce mixture and the rest of the Dr. Pepper. I mix it in a little bit. Cook on high for 6 hrs or so (original directions say 12 hrs, if you have the time- the longer you cook it, the more flavorful it is).
1 pkg ranch dressing mix
3 tomatillos, rough chopped
1 c mayo
1 c buttermilk
1 c cilantro, rough chopped
3 cloves minced garlic (I usually omit)
1/8 tsp cayenne pepper
2 tsp green tabasco (for a little spice)
lime juice (abt 2-3 tsp)
Blend in blender until smooth. Refrigerate in an airtight container.
Pico de Gallo
3 diced tomatoes (or 1 can of MILD Ro-Tel tomatoes)
1/2 sweet onion, minced (or pre-chopped onions)
1 section green pepper, minced (I usually don't)
3-4 cloves garlic, minced (same here)
1/3- 1/2 c vinegar or lemon juice (whatever looks good)
salt/ pepper (whatever looks good)
mix really well; refrigerate.
this is pretty versatile- we usually make burritos out of it with rice and beans; you can also do salads, enchiladas, whatever strikes your fancy. Feeds around 10.