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Sweet Pork with Jalapeno Cilantro Ranch

Sweet Pork with Jalapeno Cilantro Ranch

Charlotte Hancey
Pork roast is slow cooked in Mexican spices then shredded and combined with enchilada sauce and brown sugar. Use in burritos, tacos, enchiladas, quesadillas, salads and more. Top with the creamy Jalapeno Cilantro Ranch!
5 from 2 votes
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Prep Time 40 minutes
Slow Cook 8 hours
Total Time 8 hours 40 minutes
Course Main Course
Servings 8

Ingredients
  

For the Sweet Pork:

  • 3-4 lbs pork shoulder or butt roast, fat trimmed
  • 1 large yellow or white onion, diced
  • 1/2 cup Worcestershire sauce
  • 1/2 cup water
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons salt
  • 1 3/4 cups brown sugar
  • 28 oz red enchilada sauce

For the Jalapeno Cilantro Ranch:

  • 1 cup mayonnaise (light is ok)
  • 1/2 cup buttermilk
  • 1 packet Hidden Valley Ranch Dressing dry mix
  • 2 tomatillos, husked and quartered
  • 1 jalapeno, seeded
  • 1/2 bunch fresh cilantro (stems and all!)
  • 2 cloves fresh garlic
  • 1/4 teaspoon salt
  • Juice of 1 lime

Instructions
 

  • Place pork in a slow cooker and add onions. In a small bowl, whisk together Worcestershire, water, garlic powder, chili powder, ginger and salt. Pour over pork. Cook on low for 7-8 hours.
  • Remove meat and shred. Discard half of the liquid in the slow cooker then place shredded meat back in. Add brown sugar and enchilada sauce then stir to combine. Cover and cook on low for 20 more minutes or until heated through.
  • To make dressing, add all ingredients to a blender or food processor. Blend until smooth. Add more buttermilk if needed to create desired consistency. Keep refrigerated until ready to use.
  • Use the meat in burritos, tacos, enchiladas, quesadillas, nachos or salads. Use the dressing as a topping, salad dressing, or dipping sauce for any of those options.
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