Kirsten's Pork Recipe

From: Kirsten Waite

Pork

2-3 lbs pork (I've used loin, shoulder, butt, boneless ribs--you need heavier of its bone-in)
3 cans coke (not diet, but can be caffeine free)
1/4 c. Brown sugar
Dash garlic powder/salt
1 can diced green chiles
3/4 can enchilada sauce (I actually do a mixture of mild red and mild green)
1+ cup brown sugar

Directions:
1. put pork in heavy-duty Ziploc bag to marinate. Add a 1/4 cup of brown sugar and a can and a half of Coke. Marinate in the fridge overnight.
2. Drain marinade. Place pork, 1/2 can of Coke, and garlic salt in the crockpot and cook on low for 6 to 8 hours.
3. Remove pork from crockpot and drain any remaining liquid. Shred the pork. Return to the crockpot.
4. In a food processor or blender blend green chilies, half can of Coke, brown sugar and enchilada sauce. If it looks too thick add more Coke.
5. Pour sauce over shredded pork and cook for another hour to hour and a half.


Cilantro lime rice:
1 cup uncooked white rice 
1 teaspoon butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 15-oz can chicken broth
1 c water
1 tbs freshly squeezed lime juice
2 tsp sugar
3 tbs chopped fresh cilantro

In a sauce pan combine rice, butter, garlic, 1 teaspoon lime juice, chicken broth, water and cook according to package instructions. Remove from heat. In a small bowl combine remaining lime juice, sugar and cilantro. Pour over rice And fluff with a fork.

Cilantro ranch dressing
1 packet TRADITIONAL hidden valley ranch mix
1 c mayonnaise
1 c buttermilk
Cilantro (to taste, I use only about 3 tbs)
1 clove garlic
Juice of one lime
1/2-1 jalapeño (optional) I usually do a 1/2, deseeded

Combine all ingredients in blender and blend until smooth. Refrigerate for one-hour.