4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible) 1 quart beef broth 1 jar (16-oz size) chunky tomato salsa water 1 pound fresh pico de gallo salsa 3 ripe Hass avocados, seeded, peeled, diced 6 Bollilo or French sandwich rolls, split lengthwise Sour cream, for serving
In a large heavy saucepan, over medium-high heat, combine pork chunks, broth, salsa. Add enough water to completely cover meat. Cover and bring to a boil. Reduce heat to low and simmer (covered) for 3 to 4 hours or until meat pulls apart easily.
Preheat oven to 400 degrees F.
Remove meat from liquid in pot (discard liquid) and place in a roasting pan. Break meat into small chunks. Roast meat for 15-20 minutes until brown and crispy.
While meat is roasting, combine diced avocado with prepared pico de gallo salsa.
Spoon carnitas into sandwich rolls and top with avocado salsa and sour cream.