Pork Roast ACT ll

Today I pulled some more meat off of the roast I made yesterday and we had soft tacos.

I forgot to tell you to save the broth you have from cooking the roast. Put the broth in the refrigerator and after about an hour take it out and skim off the excess fat. Then you can strain the broth and have a clear stock that is wonderful for making rice, cooking pasta or making sauces or gravy. Just substiture broth for water in your recipe.

Pulled Pork Tacos

Pulled pork about 1 1/2 cups
Sour cream
Salsa
Broth from roast
Gucamole recipe follows


Pulled off enough pork to make 4 tacos about 1 1/2 cups.
In a saucepan put 1/4 cup of the broth from the roast and about 1 tablespoon of taco seasoning.
Heat the broth and seasoning and add the meat. Let it cook until warm and most of the broth is absorbed. Remove from heat.

In a clean warm skillet place a flour tortilla. Let the tortilla begin to brown. Flip and brown other side. Remove from pan and fill with meat, cheese, guacamole, sour cream and salsa.

This is messy and I ate it with my fork but it sure was good.

Guacamole

2 ripe avocados peeled and mashed
1/2 tsp salt
1 tsp black pepper
juice from 1/2 lemon
1/2 tsp onion powder
1/2 tsp garlic salt
1/4 tsp ground red pepper

Mash avocado squeeze lemon and add seasonings and mix well. Let stand in refrigerator for 1 hour. You can add sour cream if you want a smoother quacamole. We like it kind of chunky. Goes great with a chunky salsa.