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Easy South American Pork

By Norma Johnson

Put all of this into a dutch oven. I usually mix all the canned ingredients together first.

Cook over slow heat, 6-8 charcoal on bottom and 12-14 on top, for at least 4 hours.

Pull meat apart into bite size pieces and serve with flour tortillas, warmed over the campfire, and a variety of condiments. We like sour cream and cheese.

I have used fresh picnic, shoulder roast, country style ribs, sirloin roast. Just cut off as much fat as possible.

My son started making it in our crock pot years ago and it is a keeper.