| 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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