Yield > 1
Keys : Spanish Spain European Mediterranean
Ingredients :
1 x 4-5 pound pork roast
Sour cream
Corn or flour tortillas
Pico de Gallo
Thick & Chunky Pace Picante
Guacamole
Cheddar cheese, grated
Pico de Gallo:
2 med tomatoes, chopped
4 x jalapenos, finely chopped
1 bn green onions, chopped
1/4 cup cilantro, chopped
Guacamole:
2 lrg ripe avocados
1/4 cup cilantro, chopped
1 tbl lime juice
1/2 tsp salt
1 med tomato, chopped
1 tbl Picante sauce (optional)
2 tbl onion, minced
Method :
• Place pork roast in slow cooker on high for several hours
until the meat cooks away from the bone. Remove from slow
cooker to cutting board. Wearing a pair of new rubber gloves,
shred the lean pork roast and place it back in the slow cooker.
Pour 2 cups Picante over the shredded pork and mix. Replace
lid on slow cooker and cook another 30 minutes. Heat tortillas
and serve, assembly line style, with meat, cheese, sour cream,
Picante, pico de Gallo and guacamole as desired.
• Pico de Gallo:
Mix all together, cover and refrigerate for at least 1 hour
before serving.
• You may also sprinkle with lemon juice, if desired.
• Guacamole:
Peel avocados, remove pits and reserve one pit. Mash pulp
with fork (never in blender!); add lime juice, tomato, onion,
cilantro and salt. Add Picante sauce if desired. Mix well. Place
avocado pit on top of guacamole, cover and refrigerate;
remove pit when ready to serve.
• NOTE: Lemon juice may be
substituted for lime juice and 1/2 teaspoon ground coriander
may be substituted for cilantro.
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