Costa Vida Sweet Pork Burritos

Sweet Pork
2 pounds boneless pork roast
19 oz. red enchilada sauce
1 can dr. pepper
1 tsp. salt
1/4 tsp. garlic salt
1 1/2 c. brown sugar
1 tbsp. fresh cilantro, chopped

Combine all ingredients in crockpot. Cook for 8 hours. Shred pork with forks.

Cilantro Lime Rice
3 c. cooked white rice
1 tsp. lime zest, minced (optional)
2 tbsp. fresh lime juice
2-3 tbsp. cilantro, finely minced

Toss lime juice and cilantro with cooked rice.

Cilantro Ranch Dressing
1 package Hidden Valley buttermilk ranch dressing, prepared according to directions
2 tomatillos
1/4 bunch cilantro
2 cloves garlic
1/4 cup lime juice
1/8 tsp. tabasco

1. Peel tomatillos and cut into fourths. Rinse cilantro and remove large stems.
2. Pour prepared ranch dressing in a blender, add cilantro, tomatillos, garlic, lime juice, and tabasco. Blend until cilantro is finely chopped.
3. Refrigerate for 2 hours, or until dressing is thickened.

Assembly of burritos:
large warm tortilla, cilantro lime rice, black or pinto beans, sweet pork, shredded cheese, cilantro ranch dressing. Add shredded lettuce, sour cream, guacamole, and pico de gallo if desired.