Yield: 4 Servings
|1½ \N||-(up to)|
|2 pounds||Boneless pork shoulder|
|\N \N||Garlic salt and pepper|
|\N \N||Romaine lettuce|
|\N \N||Tomato slices|
|\N \N||Avocado slices|
|\N \N||Fresh onion rings|
|\N \N||Green sauce (see index)|
|\N \N||Red sauce (see index)|
|\N \N||Guacamole (see index)|
|\N \N||Sour cream|
|\N \N||Warm corn or flour tortillas|
1. Preheat oven to 350 F.
2. Cut pork into 2-inch chunks and spread in a 12x7x2-inch baking pan.
Sprinkle lightly with garlic salt and pepper.
3. Add water to a depth of 1 inch. Bake in preheated oven 2 to 2-½ hours or until water evaporates and meat is brown.
4. Serve on a bed of romaine flanked by avocado and tomato slices. Top with white onion rings and serve with sauces and sour cream. Wrap in tortillas to eat.
BEV: MARGARITA, SANGRIA, BEER.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .