Sweet Pork Burrito's (like Cafe Rio or Costa Vida) and Dressing

I didn't think the meat tasted exactly like the stuff you get from the restaurant but they were still pretty good and the people I served them to like them a lot. The dressing I thought was closer.  It makes a ton though so you might want to half it.

Meat mix:

6lb Pork Roast: Put in Crock Pot and cover halfway up with water and cook for at least 6 hours. Discard Water. Shred.

In separate bowl mix a 12oz can of salsa, 1 can Coke, and 2 cups brown sugar. Pour over meat. Cook an additional 3 hours.

Dressing:

In a blender combine:
1 Buttermilk Ranch Mix packet.
2 cups mayo
2 cups buttermilk (or 1 cup sour cream and 1 cup milk)
2 tomatillos
1 jalapeno, seeded
1/2 - 1 bunch cilantro
1 Tbs lime juice
1 clove garlic, crushed

Homemade Flour Tortilla's
I got this recipe out of the Worldwide Ward cookbook.  It is super easy and very good.
8 C. Flour
4 tsp salt
1 tsp baking powder
1 C. oil
3 C boiling water


Stir together flour, salt and baking powder.  Mix in oil; there will be small lumps of oil in the dough.  Stir in boiling water (boiling water makes the dough a lot easier to roll out when it is finished).  The dough should be soft and pliable, but not sticky or stiff; you may have to add a little more flour or water to get the right consistency.  when the dough cools down, finish mixing it with your hands.  Some oil lumps will remain; don't over mix the dough trying to get rid of them.  Using a piece of dough about the size of a small apple, roll the dough out on a floured surface with a floured rolling pin.  Roll in one direction first, then pick up the dough, flip it over and around, and roll in the other direction.  Do that a couple of times.  Don't worry if the tortilla is not perfectly round.  Bake the tortilla over medium-low heat on a DRY pan-do not use oil.  When the tortilla bubbles up, flip it over and bake the other side for a few seconds.  Makes 15 tortillas.