Shredded Mexican Pork, CILANTRO RANCH SALAD DRESSING & Black Beans

From: http://freezermealsforus.blogspot.com/2012/02/cafe-rio-shredded-pork-meat-and-cafe.html SWEET PORK:
2 pounds pork (we like to use boneless pork ribs)
3 12oz. cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can diced green chilies
3/4 (10 oz) can red enchilada sauce
1 c. brown sugar
Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight. Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
FOR FREEZING: PLACE PREPARED PORK INTO QUART SIZED BAG AND FREEZE. THAW. REHEAT ON STOVETOP. *******************************************************************
CILANTRO RANCH SALAD DRESSING:
 ***This recipe makes ALOT of dressing. It makes enough for a few families. For a family of 6 people or less cut the recipe in half or thirds.
1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic juice of 1 lime
1 jalapeno (did not include)
Mix all ingredients together in the blender. That's it!
RECOMMEND MAKING THIS FROM SCRATCH, BUT IF YOU MUST FREEZE IT, YOU WILL NEED TO WHISK IT WHEN IT THAWS. THE TEXTURE MAY BE A LITTLE OFF
** *******************************************************************
 BLACK BEANS: (FREEZES WELL)
 2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained (**I think this should be large cans, I used 15 oz and it didn't seem like enough so I added more beans & some corn)
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
 In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. Author recommended adding a can of corn, drained, to the beans with a dash of cumin and chili powder.
 **I added the corn because I had tried to use 15 oz cans of black beans and it didn't seem like enough**