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1
n large saucepan, combine pork, onions, tomatoes, peppers, salt, with enough water to cover pork.
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2
Cover; cook over medium-high heat until mixture comes to a boil, stirring occasionally.
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3
Reduce heat to medium; cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.
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4
n large saucepan, combine pork, onions, tomatoes, peppers, salt, with enough water to cover pork.
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5
Cover; cook over medium-high heat until mixture comes to a boil, stirring occasionally.
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6
Reduce heat to medium; cook 1 to 1 1/2 hours or until pork is fork-tender, stirring occasionally and adding water if needed.
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7
2.
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8
Remove pork from liquid; reserve liquid.
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9
Strain cooked vegetables from cooking liquid; reserve vegetables and liquid.
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10
Cool pork for 15 minutes or until easy to handle.
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11
To shred pork, using 2 forks, pull pork apart along the grain of the meat.
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12
2.
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13
Remove pork from liquid; reserve liquid.
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14
Strain cooked vegetables from cooking liquid; reserve vegetables and liquid.
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15
Cool pork for 15 minutes or until easy to handle.
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16
To shred pork, using 2 forks, pull pork apart along the grain of the meat.
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17
3.
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18
In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.
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19
* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
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20
3.
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21
In medium saucepan, combine shredded pork, all of the reserved cooked vegetables and 2 tablespoons of the reserved cooking liquid; mix well.
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22
* Cook over medium heat for 4 to 5 minutes or until thoroughly heated, stirring occasionally.
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23
4.
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24
To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.
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25
4.
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26
To assemble tacos, layer lettuce, cheese, warm shredded pork, tomato, sour cream and avocado into taco shells.
