Place the following in a blender:
3 fresh tomatillos, cut in quarters
juice of half a lemon
1/2 cup of buttermilk
1/2 cup of mayonnaise
1/2 cup sour cream
1 pkg dry ranch dressing mix
1 cup fresh chopped cilantro
6 stalks green onions. with ends
2 cloves crushed garlic
4 tsp sugar
5 cross section slices of jalapeno pepper (or however many you want for the kick you want)
refrigerate for 1 hour before serving
3lbs pork roast
1 cup dark brown sugar
1 cup worchestershire sauce
1 tsp dried oregano
1 tsp powered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
1 Tbs dried minced onion
Cook all of the ingredients in a crock pot on low for about 15 to 20 hours. One hour before serving take the roast out of the crock pot and shred the meat and remove fat. Drain the crock pot and put the meat back in and add 1 can of red enchilada sauce and 1 cup brown sugar.
Eat all this with tortillas (tortilla land tortillas from costco), then added plain rice made with chicken broth instead of water, black beans, lettuce, and shredded cheese. Salsa, sour cream, and guacomole would be great on it too!