Sweet Pork Burritos with Cilantro Lime Rice and Tomatillo Dressing

For the sweet pork:
Place pork in a crockpot and cover with salsa and brown sugar. Cook on low for 6-8 hours or until it shreds easily. Shred and return meat to the juices in the crockpot.

For the cilantro-lime rice:
Combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar and cilantro. Mix into rice.

For the tomatillo dressing:
Combine ranch, tomatillos, garlic, cilantro, lime juice and jalapeno in a blender. Mix well.

We serve this with black or pinto beans and cheese inside tortillas for burritos with dressing on the side for dipping. Costa Vida salads are also known as a must-have here in Utah, so add some lettuce to all these fixin’s and I promise you won’t be disappointed.