Mexican Pork Salad

I've been meaning to try this for a few weeks and today I've got the opportunity. It is supposed to be similar to the Cafe Rio Pork Salad. We'll see.

Mexican Pork Salad
KSL.com

Sweet Pork
Ingredients:

* 1 (3-5 lb.) sirloin or boneless pork loin roast
* 1 cup salsa (**sale** Don Julio 16 oz. $1.79)
* 1 cup packed brown sugar

Method:

Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.
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Cilantro-Lime Rice

Ingredients:

* 1 cup uncooked converted white rice
* 1 teaspoon butter
* 2 cloves garlic, minced
* 1 teaspoon grated lime peel (zest) (**sale** 8 limes/$1.00)
* 1 can (15 ounces) chicken broth
* ¼ cup water
* 2 Tablespoons freshly squeezed lime juice (**sale** 8 limes/$1.00)
* 2 teaspoons sugar
* 3 Tablespoons freshly chopped cilantro

Method:

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.
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Creamy Tomatillo Salad Dressing

Ingredients:

* 1 cup sour cream (**sale** WF 24 oz. $1.25)
* 1 envelope Ranch Salad Dressing
* ½ envelope Fiesta Ranch Salad Dressing
* 6 tomatillos, husked and cut in half (**sale** $0.69/lb.)
* 1 clove garlic, minced
* Juice from 2 freshly squeezed limes (**sale** 8/$1.00)
* ¼ cup freshly chopped cilantro

Method:

Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.