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Carnitas Sandwich With Avocado Salsa

Recipe #281394 | 4½ hours | 30 min prep | SERVES 8 (Change Servings)

RECIPE BY: Happy Hippie

This recipe is courtesy of the Hass Avocado Board. This sounds absolutely delicious; I can't wait to prepare it.

Posted on: Jan 24, 2008

Ingredients

  • lbs boneless pork shoulder, cut into large cubes (remove as much fat as possible)
  • cups beef broth
  • 16 ounces chunky salsa
  • water
  • 16 ounces pico de gallo
  • 3 Hass avocado, seeded, peeled, diced (ripe)
  • 8 sandwich bun, split lengthwise (Bollilo or French)
  • sour cream, for serving
  • Directions

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

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    Nutrition Facts

    Serving Size 1 (457g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    pico de gallo

    Calories 824
    Calories from Fat 523 (63%)
    Amount Per Serving %DV
    Total Fat 58.1g 89%
    Saturated Fat 17.8g 88%
    Monounsaturated Fat 27.2g
    Polyunsaturated Fat 7.0g
    Trans Fat 0.0g
    Cholesterol 161mg 53%
    Sodium 992mg 41%
    Potassium 1198mg 34%
    Total Carbohydrate 30.4g 10%
    Dietary Fiber 6.2g 24%
    Sugars 4.6g
    Protein 45.1g 90%
    Vitamin A 274mcg 5%
    Vitamin B6 1.2mg 59%
    Vitamin B12 1.5mcg 25%
    Vitamin C 8mg 13%
    Vitamin E 1mcg 6%
    Calcium 94mg 9%
    Iron 4mg 24%

    detailed view...

    how is this calculated?

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