Instructions: Place pork roast in slow cooker on high for several hours until the meat cooks away from the bone. Remove from slow cooker to cutting board. Wearing a pair of new rubber gloves, shred the lean pork roast and place it back in the slow cooker. Pour 2 cups Picante over the shredded pork and mix. Replace lid on slow cooker and cook another 30 minutes. Heat tortillas and serve, assembly line style, with meat, cheese, sour cream, Picante, pico de Gallo and guacamole as desired.

Pico de Gallo:
Mix all together, cover and refrigerate for at least 1 hour before serving.

You may also sprinkle with lemon juice, if desired.

Guacamole:
Peel avocados, remove pits and reserve one pit. Mash pulp with fork (never in blender!); add lime juice, tomato, onion, cilantro and salt. Add Picante sauce if desired. Mix well. Place avocado pit on top of guacamole, cover and refrigerate; remove pit when ready to serve.

NOTE: Lemon juice may be
substituted for lime juice and 1/2 teaspoon ground coriander may be substituted for cilantro.

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