Carnitas Sandwiches w/Avocado Salsa
Source of Recipe
Newspaper
List of Ingredients
4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)
1 quart beef broth
16-ounce jar chunky tomato salsa
Water
3 ripe Hass avocados, seeded, peeled, diced
2 cups fresh pico de gallo salsa (recipe follows)
8 sandwich rolls or buns, split lengthwise (see note)
Sour cream, for garnish
Recipe
In a large heavy saucepan over medium-high heat, combine pork chunks, broth and salsa. Add enough water to completely cover meat. Cover and bring to a boil. Reduce heat to low and simmer (covered) for 3 to 4 hours or until meat pulls apart easily.
Preheat oven to 400 degrees. Remove meat from liquid in pot (discard liquid) and place in a roasting pan. Break meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy (carnitas).
While meat is roasting, combine avocado dice with prepared pico de gallo salsa.
To serve, spoon carnitas into sandwich rolls and top with avocado salsa and sour cream. (Meat can be prepared in advance and transported to a picnic or party.)
Makes 8 servings.
---Pico de Gallo Salsa---
4 plum tomatoes, seeded and chopped
1/2 cup finely chopped onion
2 fresh chile peppers, mild or hot, seeded and finely chopped
2 tablespoons chopped red or yellow bell pepper
1 1/2 teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
salt and pepper, to taste
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.
YIELD: About 2 cups.
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