Chicken Stock (2:1 ratio with the rice)
1/2 bunch chopped, fresh Cilantro
Juice of 1lime
3-4 lbs pork roast
Cook in slow cooker on low, covered 1/2 way with water, until soft and will pull apart with a fork--about 6hrs. Drain and shred pork.
Combine 12oz. can of Coke, 1 cup brown sugar, 1 12oz bottle of taco sauce, 1tb Cumin.
Add sauce to shredded pork and cook on low for 3 hrs.
Tomatillo Ranch: Blend in a blender until smooth 1 buttermilk ranch pkt., 1 cup Mayo, 1 c buttermilk, 1/2 bunch of fresh chopped Cilantro, Juice of 1 lime, 1 Clove of chopped garlic, 2 tomatillos- husked and chopped, 1 Jalepeno-seeded and chopped. It will thicken up as time passes. Can be made a day in advance.
Chop lettuce and tomatos. Drain black beans.
Layer lettuce, tomatos, beans, rice, pork, chips and dressing in individual serving sized salads.