I cannot conceive it possible for anyone truly to receive Christ as Savior and yet not to receive him as Lord. A man who is really saved by grace does not need to be told that he is under solemn obligations to serve Christ. The new life within him tells him that. Instead of regarding it as a burden, he gladly surrenders himself – body, soul, and spirit- to the Lord who has redeemed him, reckoning this to be his reasonable service.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	Mexican	Meat	4	Servings

INGREDIENTS

1 1/2		-(up to)
2	lb	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

INSTRUCTIONS

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 2-1/2 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, http://www.erols.com/hosey.

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