Serve this on Cafe Rio Pork ... or as a different dressing to spice up a salad. It's good.
1 package Hidden Valley Dips Seasoning (NOT the dressing mix, you have to use the Dips mix)
16 oz. sour cream
1 cup buttermilk*
Salsa Verde (how much depends on your preference)
(looks like this)
Combine all ingredients and shake until throughly mixed.
K, this is what I do. I make the ranch dressing in a shaker, without the salsa verde. Then I pour some of it into my Magic Bullet, and add some salsa verde, and blend it together. It's good, promise. I only use it for Cafe Rio Pork and then I still have the regular ranch to use. That's just my personal preference, obviously.
*I never have buttermilk, so I make my own. Use 1 T. lemon juice, and add enough milk to make a cup. Let sit for 5 minutes.
All I can say is YUMMY. This is just like the sweet pork at Cafe Rio. I've had a few other versions of this pork (made with Coke or Dr. Pepper or some sort of pop) and I think this one is the best.
1 pork roast (3-3.5 lbs)
1 cup brown sugar
1 cup worcestershire sauce
1 t. dried oregano
1 t. ground ginger
1 t. salt
1 t. chili powder
1 t. garlic powder
2 T. dehydrated minced onions
Combine all ingredients in slow cooker, then place roast on top. Cook on low for 6-8 hours (depends on how hot your crockpot cooks-- mine is fast). Flip the roast once, about halfway through cooking. One hour before serving, shred the pork, remove any bones (if there are any) and stir in 1 cup brown sugar and 1 cup red enchilada sauce (I always throw in the whole can). Allow to cook for remaining time and serve warm. Serve with black beans, cilantro lime rice, cilantro lime ranch, lettuce, tomatoes, guacamole, olives... pretty much whatever you want on there. Can be served on a salad, or in a burrito.