Recipe - Mexican Shredded Pork

3 pound Pork shoulder or roast, ~cut in 2" cubes One half cup Chopped onion 1 t
Thyme* 1 t Marjoram* Salt & pepper to taste 12 ounce Pepsi or Coke One half c
Orange juice

*This is a best guess she wasn't measuring it. Heat a large skillet over
mediumhigh 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: 050994 The Lunatic Fringe Bbs
(901) FCooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini