Carnitas Sandwich With Avocado Salsa

This recipe is courtesy of the Hass Avocado Board. This sounds absolutely delicious; I can't wait to prepare it.

• Ready In: 4 hrs 30 mins
• Serves: 8

Ingredients

• 4  lbs boneless pork shoulder, cut into large cubes (remove as much fat as possible)
• 4  cups beef broth
• 16  ounces chunky salsa
•  water
• 16  ounces pico de gallo
• 3  Hass avocadoes, seeded, peeled, diced (ripe)
• 8  sandwich buns, split lengthwise (Bollilo or French)
•  sour cream, for serving

Directions

1. In a large heavy saucepan, over medium-high heat, combine pork chunks, broth and salsa.
2. Add enough water to completely cover meat. Cover and bring to a boil.
3. Reduce heat to low and simmer (covered) for 3 to 4 hours or until meat pulls apart easily.
4. Preheat oven to 400 degrees.
5. Remove meat from liquid in pot (discard liquid) and place in a roasting pan.
6. Break meat into small chunks.
7. Roast meat for 15-20 minutes until brown and crispy.
8. While meat is roasting, combine diced avocado with prepared pico de gallo.
9. Spoon carnitas into sandwich rolls and top with avocado salsa and sour cream.
10. Serving suggestion: Meat can be prepared in advance and transported warm to party.