Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds boneless pork shoulder (1 inch pieces)
- 2 cups water
- 1 small white or yellow onion, quartered
- 1 teaspoon salt
- 2 cups Guacamole
- 1 tomato, thinly sliced
- 1 handful of shredded lettuce
Directions
Bring meat, water, onion and salt to a boil in a large saucepan. Lower heat, cover and let simmer until meat is very tender, 1 hour typical. Uncover and set heat to high, boil until most of the water has evaporated. Watch the meat closely and stir so it doesn't and burn. Using two forks shred the meat. Make sure no large chunks remain. Fry the pork in a lightly greased skillet until the meat turns a golden brown. Create a mound of the meat mixture on a plate and surround with guacamole. Garnish with shredded lettuce and tomato slices.