- 6 lb pork shoulder
- 21/1 cups water
- 2 Tbs salt
- Corn tortillos
- 4 tomatos
- 1/2 onion
- green pepper
Cut up pork shoulder (including fat)
into 2 inch pieces. Add to pan with 2 Tbs salt and 1 or 2 cups water.
Boil water and pork until the water boils away and the pork cooks in the fat and turns a brown with crispy bits.
Cook tortillos over a flame until toasted, and leave in teatowels to keep warm.
Make salsa....cut up tomatoes, and minced onion and green pepper, 1 cup water and some salt.
Make separate dishes, with romaine lettuce, shredded, sliced radishes, and Montery jack.