Carnitas w/sauces & guacamole

Yield: 4 Servings

Measure Ingredient
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.

NINFA'S

HOUSTON

BEV: MARGARITA, SANGRIA, BEER.

From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, .

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