Sweet Pork Burritos

Sweet Pork Burritos (like Cafe Rio, or Costa Vida)

6lb Pork Roast: Put in Crock Pot and cover halfway up with water and cook for at least 6 hours. Discard Water. Shred.
In separate bowl mix a 12oz can of salsa, 1 can Coke, and 2 cups brown sugar (I would use a little less sugar, depending on how sweet you want it) Pour over meat. Cook an additional 3 hours

Dressing:
In a blender combine:1 Buttermilk Ranch Mix packet
2 cups mayo
2 cups buttermilk (or 1 cup sour cream and 1 cup milk)
2 tomatillos
1 jalapeno, seeded
1/2 - 1 bunch cilantro
1 Tbs lime juice
1 clove garlic, crushed
(Tomatillo is a small green tomato, if you can't find them fresh you may find them in a can in the mexican aisle. I tried it without.) This makes a lot of food, I only made half the dressing and used a smaller roast. Downsize according to your family. The pop is interchangeable you can use dr. pepper, pepsi, lemon-lime-pick your flavor.

CILANTRO LIME RICE
threw some chopped cilantro and 1/2 cup lime juice in the rice cooker before cooking the rice.
or
BAJIO SWEET RICE
*1/2-1 tablespoon vegetable oil*1/2 of a white onion, chopped (add more or less to your taste)*1/2 bunch fresh cilantro*1 1/3 cups white rice*3 cups chicken broth*1/4 cup white sugar
Directions
Put a little oil in bottom of pan (maybe about 1/2-1 tablespoon).
Saute chopped onion until translucent. Add the chopped cilantro (no big stems) and saute a minute more.
Add the rice, cooking until it is light brown (being careful not to burn).
Combine the chicken broth and sugar, letting sugar dissolve. Then stir into rice until combined. Bring to a boil.
Cover and let cook on low, med-low until rice is done, about 25-30 minutes. Fluff with a fork before serving. Also good with red pepper.

Place meat mix, rice, black beans (we just opened a can, rinsed, and heated them) and dressing on a tortilla. With any other toppings, the options are endless!