4 pounds boned pork shoulder, cut into large cubes (remove
as much fat as possible)
1 quart (4 cups) beef broth
1 (16 ounce) jar chunky
3 ripe Hass avocados, seeded, peeled, diced
2 cups fresh
pico de gallo salsa (recipe follows)
8 sandwich rolls or buns, split lengthwise
Sour cream, for garnish
In 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
Heat oven to 400 degrees F.
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
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