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| 1 1/2 | (up to) |
| 2 x ca. 450 g | Boneless pork shoulder |
| | Garlic salt and pepper |
| | Romaine lettuce |
| | Tomato sliced |
| | Avocado sliced |
| | Fresh onion rings |
| | Green sauce (see index) |
| | Red sauce (see index) |
| | Guacamole (see index) |
| | sour cream |
| | Warm corn or flour tortillas |
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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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