| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Boneless pork shoulder, cut |
|
|
in 1 inch pieces |
| 2 |
c |
Water |
| 1 |
|
Onion, quartered |
| 1 |
t |
Salt |
| 2 |
c |
Guacamole, recipe follows |
|
|
Tomato slices |
|
|
Shredded lettuce |
| 2 |
|
And ripe avocados, seeded |
|
|
peeled and cut up |
| 1/2 |
|
Onion, cut up |
| 2 |
T |
Lemon juice |
| 1 |
|
Clove garlic, minced |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
from: Better Homes and Gardens In Saucepan bring meat, water, onion
and salt to boiing. Simmer, covered for 1 hour till meat is very
tender. Uncovere. Boil rapidly 15- 20 minutes or till most of water
evaporates. Watch closely and stir near end of time so meat does not
stick and burn. Using 2 forks, finely shread meat. In lightly greased
skillet fry meat till it resembles golden threads. Mound on platter,
spoon Guacamole around edge. Garnish with tomato and lettuce, Serves
6-8 Guacamole: In blender container place avocados, onion, lemon
juice, garlic, salt and pepper. Cover and blend till well combined.
Use as a dip for chips or as a sauce to serve with main dishes. makes
about 1 1/4 cups. Posted to Recipe Archive - 3 November 96 Date:
Sun, 3 Nov 96 13:20:43 EST submitted by: LeiG@aol.com
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