Carnitas Sandwhich with Avocado Salsa

Carnitas Sandwhich with Avocado Salsa
 
Ingredients:
4 pounds boned pork shoulder, cut into large cubes (remove as much fat 
as possible)
1 quart beef broth
1 16-oz jar chunky tomato salsa
Water
1 lb. fresh pico de gallo salsa
3 ripe Hass avocados, seeded, peeled, diced
Bollilo or French sandwich rolls, split lengthwise
Sour cream, for serving
In a large heavy saucepan, over medium-high heat, combine pork chunks, 
broth, 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 15-20 minutes until brown 
and crispy.
While meat is roasting, combine diced avocado with prepared pico de 
gallo salsa.
Spoon carnitas into sandwich rolls and top with avocado salsa and sour 
cream.
(Meat can be prepared in advance and transported warm to party.)
Yields 6-8 servings
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes