Pulled Pork Salad With Tomatillo Ranch Dressing - cooking recipe

Ingredients

3 1/2 - 4 lbs pork roast
2 tablespoons brown sugar
1 - 1 1/2 teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 (8 ounce) can Coke
1 cup chicken stock
2 garlic cloves, minced
1 small onion, chopped
1 cup brown sugar
salad dressing
1 (1/2 ounce) package hidden valley ranch dressing mix
8 ounces salsa verde
2 garlic cloves
3/4 cup mayonnaise
3/4 cup sour cream
1/4 teaspoon Tabasco sauce
1/4 - 1/2 cup fresh cilantro
fresh lime juice (to taste)
1 head romaine lettuce
tortilla chips
1 (15 ounce) can black beans (if wanted)

Preparation

The night before: Mix together brown sugar, cayenne pepper, cumin, and salt. Then rub this mixture on roast. Put in crock pot on low. Cook all night. (My crock pot runs HOT, so I only cook mine for four hours instead of 8. But, others that have tried this recipe swear by the overnight rule.).
The next morning: Add Coke, chicken stock, garlic, onion. Continue cooking on low all day. (Again, I only do this for four more hours. I use a meat thermometers to make sure it's done.).
An hour before serving: Add the last cup of brown sugar.
Mix the salad dressing in a blender. Add lime juice to taste. Chill for several hours. If you like your dressing a little thinner, add buttermilk.
Shred the lettuce, pull the pork and put it on top of the lettuce, add beans, salad dressing, and broken tortilla chips. Enjoy!