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Makes 8 Carnitas
Ingredients
* 4 Pork Chops
* Natures Seasoning
* Salt and Pepper
*1 Avocado
* Flour Tortillas
*Spring Mix Salad
*2 Large Tomatoes
*Cilantro
*One large Vidalia Onion
* Lemon Juice (Half a Lemon)
*Sour Cream
* Favorite Salsa
*Mexican Shredded Cheese
Place 4 pork chops in a baking sheet lined with aluminum foil. Pour a half cup of water over the pork chops to keep them moist while cooking. Cover with aluminum foil and bake in the oven on 400 degrees F for 45 minutes.
The Pico de Galo
While the pork chops are baking rinse the salad and the cilantro separately. Let the salad drain and gently dry the cilantro.
Next remove cilantro leaves from the stems and finely chop them.
Add the chopped cilantro to a large serving bowl.
Next wash and finely chop the onion and add it to the large bowl with the cilantro.
Wash the tomatoes and dice them. Then add them to the bowl with the onion and cilantro and sprinkle with salt and pepper.
Next add the juice of half a lemon into the bowl and lightly mix.
Once mixed, cover and refrigerate until served.
Wash the avocado. Peel and slice it into thin wedges. Spritz it with lemon juice to keep it fresh. Then cover and refrigerate till served.
Remove the pork chops from the oven when fully cooked. Sprinkle generously with natures seasoning and gently transfer them from the pan to a chopping block with a fork or tongs.
Chop the pork chops into thin strips and place them in a serving container.
Take 8 tortillas out of the wrapper and microwave them on a microwave safe dish for 30 seconds. Then remove them from the microwave with tongs or a spatula and wrap them in aluminum foil. (Be Carefull!! They will be very hot!)
Next set out the Pico de Gallo, avocado, torillas, pork, sour cream, Mexican shredded cheese, salad, and your favorite salsa and let everyone fix their own carnitas however they like.
