4 lb. pork shoulder
1 1/2 qt. boiling water
1 Tbsp. salt
3 Tbsp. brown sugar, dissolved
in 1/2 c. water
2 medium tomatoes, peeled and
1 1/2 c. diced radishes
1 medium onion, chopped
1 (4 oz.) can green chilies,
seeded and chopped
1/2 tsp. ground cumin
salt and pepper
2 doz. corn tortillas
bottled taco sauce
Place pork into pan with boiling water and salt; simmer
about 1 1/2 hours or until tender. Cut meat into bite-size
chunks; place on a rimmed baking sheet. Spoon over brown
sugar mixture and bake in 400 degrees oven, stirring often, about 40
While meat is cooking, peel, pit and mash avocados; mix
with tomatoes, radishes, onion and chilies. Stir in onion,
salt and pepper to taste. Moisten your hands with water and
rub them over each tortilla, stacking a dozen together and
wrapping each stack in foil.
When meat is browned, remove and reduce oven to 300 degrees.
Heat tortillas for 15 minutes. Coarsely chop pork and place in
a warm serving dish; keep warm. Wrap tortillas in napkin to
keep warm and pliable while serving. Have guests spoon meat
and vegetable sauce into tortillas. Pass taco sauce.
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