Creme Sue-lee

The Pork:
1 lb. pork tenderloin
2-15 oz. cans tomato sauce
1 1/2 c. brown sugar
1 can of coke
1 garlic clove, diced
1/4 c. cilantro, minced
Place all ingredients in Crock Pot on Medium for at least 4 hours.

The Creamy Dressing:
1 pkt. Hidden Valley Ranch Mix
8 oz. Salsa Verde Green Salsa (La Victoria Brand)
1/2 bunch of cilantro with the stems
2 cloves garlic
3/4 c. mayo
3/4 c. sour cream
1/8 tsp. hot sauce
Mix in Blender. If needed, thin with Buttermilk

The Rice
8 c. water
8 cubes/tsp. chicken bouillon
2 tsp. cumin
4 cloves garlic
12 Tbsp. butter
12 sprigs cilantro
4 c. rice

The Chicken
1 small bottle Kraft Zesty Italian Dressing
1 TBS chili powder
1 TBS cumin
3 cloves garlic-minced
5 pounds chicken breast
Cook all together in crock put for four hours, shred meat and cook 1 additional hour.