Trim the fat off of a pork tenderloin or pork roast. Put it in a crockpot. For every two pounds of meat, add 1 cup of salsa and 1 cup of brown sugar. Let it cook for 4-5 hours on high. You can cook it longer on low. When about 1 hour remains, shred the pork with a fork--during the final hour, it will soak up all the juices. YUM.
The original recipes says that you can serve it on buns or in tortillas. We love it in tortillas topped with lettuce, tomato, sour cream, etc--the usual fixin's. It would also be yummy on a salad.
This Tomatillo Cilantro Ranch dressing is also amazing on it. We spoon it on to our tacos/burritos:
Combine in a blender:
1 c. buttermilk
1 c. mayo
1 pkg DRY ranch dressing mix
1-2 cloves garlic
juice from 1 lime
jalapeno
2 tomatillos
cilantro to taste
This makes a TON of dressing, so I usually half it.
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