Carnitas with Pico De Gallo
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
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
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.
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.