Mexican shredded pork

Yield: 6 Servings

Ingredients:

3 lb Pork shoulder or roast ~cut in 2" cubes
1/2 c Chopped onion
1 t Thyme*
1 t Marjoram* Salt & pepper to taste
12 oz Pepsi or Coke
1/2 c Orange juice

Instructions:

*This is a best guess - she wasn't measuring it. Heat a large skillet over medium-high heat (NO FAT/OIL). When the pan is hot add pork and brown well on all sides (the meat is fatty & shouldn't need oil). When meat is just about done add the onion and cook till transparent. Add remaining ingredients & bring to simmer. Cover & cook 5 minutes. If there is still any liquid in the pan uncover & continue to cook until it's evaporated. Remove the pork to a plate to cool. When cool enough to handle shred the pork with your hands removing as much of the fatty pieces as possible. Can be served alone or in soft taco shells. Nutritional information per serving: xx calories xx gm protein xx mg cholesterol xx gm carbohydrate xx mg sodium x.x gm fiber xx gm fat ( x gm sat x gm mono x gm poly) x.x mg iron xx mg calcium x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger GEnie THE.STEIGERS CI$ 71511 2253 Internet sylvia.steiger@lunatic.com moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Terri Woltmon Date: 05-09-94 The Lunatic Fringe Bbs (901) F-Cooking