Pork Barbacoa

This recipe came from my sister, Sarah. It's fabulous. I used corn tortillas for myself, but everyone else used flour. I didn't make the dressing...it's delicious with it, but I chose the lazy route.

Pork Barbacoa

Place the following on a warm tortilla: pork barbacoa, lime-cilantro rice, black beans, mozzarella cheese, and creamy tomatillo dressing. Wrap and eat as a burrito, or leave open and serve with a fork.

Pork Barbacoa

2 ½ - 3 ½ lbs pork loin roast

½ cup worcestershire sauce(Lea & Perrins is gluten free)

½ tsp dried oregano

½ tsp powdered ginger

1 tsp salt

1 tsp dry chile powder

1 tsp garlic powder

2 Tb dried minced onion

1 can of red enchilada sauce (Las Palmas is gluten free)

½ cup dark brown sugar

Cook all of the ingredients except enchilada sauce and dark brown sugar in a crock pot approximately 5 hours on high. When done shred the pork. Then combine red enchilada sauce and dark brown sugar, and pour on top and mix with pork.

Lime Cilantro Rice

Cook the following ingredients according to the rice directions (substituting the water with broth):

1 cup white rice

2 cups gluten free chicken broth

½ Tb garlic powder

1 Tb minced dry onion

Pinch of salt

When rice is done add:

¼ - ½ cup fresh cilantro

½ can green enchilada sauce (La Victoria's is gluten free!)

1 Tb lime juice

Creamy Tomatillo Dressing

Place the following in a blender:

3 fresh tomatillos, cut into quarters

juice of ½ a lime

½ cup of buttermilk (dry buttermilk mix is okay)

½ cup mayonnaise

½ cup sour cream

1 pkg. dry Ranch buttermilk dressing mix (make sure it's gluten free)

1 cup fresh cilantro (about one bunch)

6 stalks (½ bunch) green onions, w/ ends

2 cloves crushed garlic

4 tsp. sugar

5 (cross section slices) jalapeño pepper (about 1 pepper)

Pinch salt

Combine well in blender and refrigerate one hour.