Carnitas w/sauces & guacamole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | -(up to) | |
| 2 | pounds | Boneless pork shoulder |
| Garlic salt and pepper | ||
| Romaine lettuce | ||
| Tomato slices | ||
| Avocado slices | ||
| Fresh onion rings | ||
| Green sauce (see index) | ||
| Red sauce (see index) | ||
| Guacamole (see index) | ||
| Sour cream | ||
| Warm corn or flour tortillas | ||
Directions
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.
NINFA'S
HOUSTON
BEV: MARGARITA, SANGRIA, BEER.
From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .