Sweet Pork Salad

Many moons ago I worked at the Sundance Film Festival in Park City for a week. Some random person I worked with told me she had the recipe for salads from a great place out of Utah. She sent them to me and ever since, we've been making this delicious salad. The prep takes a little while, but all of it can be made ahead of time, and it makes a lot, so it's perfect for hosting a big party of friends. Or, the salad is great for a Sunday meal, then burritos the next night, nachos the night after, and tacos after that. If you're not sick of pork by then. We never make the chicken, but people love it, I'm just not especially fond of chicken, but I'm including that recipe too anyway.

Chicken
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5 lbs Chicken Brest – boneless, skinless
1 small bottle Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp cumin
3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Pork
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Pork Roast
1 bottle of honey barbeque sauce
1 Tbsp honey
1 liter of Coke

Place all ingredients in large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Then place the shredded roast back in the crock pot and leave it on low.


Lime Rice
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In a sauce pan, sauté:
2 Tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring the following to a boil:
6 2/3 cup water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 Tbsp lime juice
½ tsp salt

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.


Pico de Gallo
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4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves garlic, minced
½ tsp lime juice
1 tsp salt
1 tsp pepper

Combine ingredients together in a medium bowl.


Tomatillo Dressing
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1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed

Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.


Serve in the following order:
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Tortillas
Shredded cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green Leaf Lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmesan cheese
Fresh lime slice
Tomatillo dressing

Directions:
Included with the ingredients...

Number Of Servings:10-20
Preparation Time:Alot? The great thing is you can make it all ahead of time