What do you get when you mix a crockpot, pork, vegetables, pico de gallo, cilantro ranch dressing, and cilantro lime rice? You get heaven! That’s what you get!
To make this heaven, I used this recipe for the pork, this recipe for the cilantro lime rice, and this recipe for the cilantro ranch dressing. Now, read on for the gluten-free and lactose-free modifications.
Since the pork needs to marinate for a few hours, we trimmed off the fat and marinated the pork shoulder (can use butt, too) the night before. The next morning, we put the pork into the crockpot and “let it ride” on low. About an hour before (recipe calls for 2 hours before, but I forgot… so at 1 hour to go and on high temperature), I shredded the pork and added the sauce that really gives the pork zing. The only ingredient to be aware of for this recipe is the enchilada sauce. Make sure the enchilada sauce you use specifies gluten-free. This is my go-to sauce, and I buy it at my local grocery store.
CILANTRO LIME RICE
Next, I worked on the cilantro lime rice. The only ingredient to be aware of is cumin. I have heard that some cumin spice is not gluten-free. I have not had any trouble with cumin, but just be on the alert. 🙂 One tip for the rice is to put a medium-sized pot on the stove, say medium-high heat. Add butter, and let the butter melt and sizzle. Then, add the garlic, and let it cook for about a minute (or until fragrant). THEN (seriously, this makes all the difference) add the rice. Stir the rice and let it brown and little bit in the melted butter and garlic. FINALLY, add the remaining ingredients. Bring to a boil, cover, lower the heat, and wait for the rice to absorb the liquid. Another recommendation is to add a can of diced green chiles on the FINALLY step. Trust me. 😉
CILANTRO LIME RANCH
Remember my post about the Food Nanny? Yep. This is one of her recipes. When you go to the link listed for the ranch, scroll down until you see “Notes.” The ranch recipe is right there. The only modification to make is to substitute the buttermilk. Since I am lactose-free, I use Unsweetened Almond Milk (same portion) and add 1 TBSP of lemon juice. The tangy goodness of the almond milk and lemon juice is an excellent substitute for buttermilk.
PUTTING IT ALL TOGETHER
The moment when “is it ready yet?” becomes “come and eat” is truly magical. I like to pile rice, pork, mixed greens, avocado, olives, pico (make sure it is labelled gluten-free), and ranch. This recipe makes enough for us to eat two nights in a row, and tonight is the leftover night… <3
This dish is everything.