Sweet Pork Burritos, Tacos or Salad

I don't like Cafe Rio.  I know I know, I'm strange.  But every time I've gone it tastes like mud to me.  This is my version.

Recipe:

Pulled pork (below)
Spicy Tomatillo Ranch Dressing (below)
Cheese, shredded

Mexican Cotija Cheese
Lettuce, shredded or cut
Tomatoes, diced (optional)
Onion, chopped (optional)
Sour cream

Dana's Cheese Dip
Most Delicious or Smooth Guacamole
Dana's Pico de Gallo or Salsa
Cilantro Lime Rice
Black Beans
Dana's Flour Tortillas

Pork:
2 lb Boneless pork roast
½-¾ C brown sugar
10 oz Dana's Enchilada Sauce or La Victoria brand
½ tsp chili powder
3 cloves garlic, minced
1 tsp salt or more to taste

Cook pork in crock pot until it flakes with fork. Remove the meat and strain the juice. Reserve a little of the juice just in case you need to add some back in (put the juice in the fridge so the fat will solidify and then you can just take it off the top and discard it). Break all the meat up carefully with your hands or a fork but don't over-shred. Put the shredded meat back in the crock pot along with everything else and cook another couple of hours, stirring occasionally with a large spoon so as not to over-shred the meat and adding more enchilada sauce, brown sugar and salt and some of the strained juice as needed.

Spicy Tomatillo Ranch Dressing:
28g Hidden Valley Ranch dry mix or more to taste (I like the smaller packets that are Restaurant style)
1 C buttermilk
1 C mayonnaise
2 tomatillos
¼-⅓ bunch of cilantro
1 small clove garlic
½-1 small jalapeno pepper, seeded
2 tsp lime juice

Blend all together until smooth.