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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