| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Appetizers, Meats, Mexican |
10 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork Shoulder; Bonless, * |
| 2 |
tb |
Brown Sugar; Packed |
| 1 |
tb |
Tequila |
| 1 |
tb |
Molasses |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Clove Garlic; Finely Chopped |
| 1/3 |
c |
Water |
| 1 |
|
Green Onion w/top; Sliced |
INSTRUCTIONS
* Pork should be cut up into 1-inch cubes.
Place pork cubes in single layer in 10-inch skillet. Top with remaining
ingredients except green onion. Heat to boiling; reduce heat. Simmer
uncovered, stirring occasionally unti the water has evaproated and the
pork is slighly carmelized, about 35 minutes. Sprinkle with green onion
and serve with wooden picks.
From Betty Crocker's "Southwest Cooking" and from Tia Darrow.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest3.zip
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