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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy saucepan, over medium-high heat, combine pork chunks, broth and salsa. | 2. Add enough water to completely cover meat. Cover and bring to a boil. | 3. Reduce heat to low and simmer (covered) for 3 to 4 hours or until meat pulls apart easily. | 4. Preheat oven to 400 degrees. | 5. Remove meat from liquid in pot (discard liquid) and place in a roasting pan. | 6. Break meat into small chunks. | 7. Roast meat for 15-20 minutes until brown and crispy. | 8. While meat is roasting, combine diced avocado with prepared pico de gallo. | 9. Spoon carnitas into sandwich rolls and top with avocado salsa and sour cream. | 10. Serving suggestion: Meat can be prepared in advance and transported warm to party. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	4	lbs	boneless cut	2302.9386	0.0	408.7263	61.6535
beef broth	4	cups		67.2	0.384	10.944	2.112
chunky salsa	16	ounces		104.3261	16.6468	9.6615	2.3587
water				-	-	-	-
pico de gallo	16	ounces		140.6135	42.5469	0.0	0.0
ha avocadoes	3		seeded peeled diced	-	-	-	-
sandwich bun	8			-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.