Mexican Shredded Pork

INGREDIENTS

INSTRUCTIONS

lb Pork shoulder or roast, ~cut in 2" cubes 1/2 c Chopped onion 1 t
Thyme* 1 t Marjoram* Salt & pepper to taste 12 oz Pepsi or Coke 1/2 c
Orange juice  *This is a best guess - she wasn't measuring it. Heat a
large skillet  over medium-high heat (NO FAT/OIL). When the pan is hot,
add pork and  brown well on all sides (the meat is fatty & shouldn't
need oil).  When meat is just about done, add the onion and cook till
transparent. Add remaining ingredients & bring to simmer. Cover &  cook
5 minutes. If there is still any liquid in the pan, uncover &  continue
to cook until it's evaporated. Remove the pork to a plate to  cool.
When cool enough to handle, shred the pork with your hands  removing as
much of the fatty pieces as possible. Can be served alone  or in soft
taco shells.  Nutritional information per serving:  xx calories, xx gm
protein, xx  mg cholesterol,  xx gm carbohydrate, xx mg sodium, x.x gm
fiber, xx  gm fat ( x gm sat,  x gm mono,  x gm poly), x.x mg iron,  xx
mg  calcium, x% of calories from fat.  Brought to you by MMCONV and
Sylvia Steiger, GEnie THE.STEIGERS, CI$  Cookbook and PlanoNet Lowfat &
Luscious echoes  From: Terri Woltmon                   Date: 05-09-94
The Lunatic  Fringe Bbs (901) F-Cooking  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”