Taco Tuesday: Sweet Pork Tacos with Cilantro Ranch Sauce

So, yesterday was the re-start of my New Year's gym resolution and I'm happy to report that, while I did not make the 4 a.m. calling, I did pack up my gym clothes, took them to work, and changed before leaving so I could go straight to the gym. See, usually I would come home first, let Bubba out, then go...or not go because I could find a million other things to do at home. I finally figured out how to beat the system of my avoidance!  It was a short workout as I'm easing back into it, but it felt great and I'm so glad that I went. Now to keep up with it :)

And, the more I workout, the more I can calorically afford to eat scrumptious taco dinners like this one. While looking for taco recipes on Sarah and Cassie's blogs, I found this recipe on BOTH! No way I could pass it up if both these lovely ladies made them, and loved them! The name definitely is accurate....the pork is very sweet, and the cilantro ranch sauce was amazing! Add my blog to (at least) number three to rave about these tacos...and then bring them to your dinner table, too!!

Sweet Pork Tacos with Cilantro Ranch Sauce

As seen on A Taste of Home Cooking, via Cassie Craves

Ingredients

For the Pork
2 to 3 pound pork roast
3 cans Coca-Cola
1 cup brown sugar
2 cloves garlic
1 can diced green chilies
1 15-ounce can tomato sauce
1 packet taco seasoning

For the dressing1 cup salsa verde
1 packet ranch dressing mix
1/3 cup cilantro
1/3 cup mayonnaise
1/3 cup sour cream
1 clove minced garlic
1/2 teaspoon salt
1 tablespoon fresh lime juice
1/4 teaspoon cumin
1/4 cup sugar

For Topping

Tortillas 

Shredded cheese

Shredded Lettuce

Chopped Tomatoes

Preparation

1. Place all of the pork ingredients (other than the pork itself)together in a bowl. In a separate dish, place the pork, and cover with marinade mixture. Cover and refrigerate overnight.
2. When ready to cook, place pork and marinade mixture into a dutch oven or oven-safe heavy pot. Pre-heat oven to 350 degrees F.
3. Cook on stove over medium-high heat for 30 minutes. Remove from stove-top and place in oven. Cook for 30 minutes, covered. Remove from oven, turn pork and return to oven, uncovered. Cook for an additiona 1 1/2 hours, turning pork every half hour, or until the pork shreds easily with a fork.
4. Remove pork from oven and shred with two forks, or in a stand mixer (keep cooking liquid with it). 
5. Blend all dressing ingredients in a food processor or blender, until smooth. 
6. Top tortilla with cheese, pork, other toppings, and then drizzle dressing over the top.