1 cup brown sugar
1 16 oz. bottle Thick and Chunky Salsa
Dump in the crockpot and cook on low (overnight) for 8 hours. Shred with a fork.
Creamy jalapeno dip
1 1/2 cups sour cream
1 cup mayonnaise
1 pkg. ranch "dip" dry mix
touch of milk
1/2 tsp. salt
2 jalapenos (no seeds) cut up. (optional if you are sensitive to spices)
1/2 avocado
1/2 white onion
2 cloves garlic minced
1 tomatillo (in produce section)
1 bunch cilantro chopped
Put this all in the blender, mix and serve. Serve the shredded pork in a tortilla with all your favorite toppings and the jalapeno dip. So yummy!
submitted by Carin Chugg
Carin made this dish for us on our family trip to Bear Lake and it was instantly a favorite. I'm so glad to have the recipe now! :) It reminds me of the sweet pork served at Costa Vida in their burritos or on their salads.
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