Title: Soft tacos with east l.a. guacamole
 Categories: Mexican, Main dish
      Yield: 10 Servings
 
      1 lb Lean pork butt or shoulder
           - cut in 1/2-in cubes
      1 tb Lard or shortening

MMMMM--------------------EAST L.A. GUACAMOLE-------------------------
      1 sm Avocado; halved & peeled
      2 ts Minced onion
      1 ds Garlic powder
    1/2 ts Salt
    1/4 ts Black pepper
      1 ts Lemon juice
      1 sm Tomato; chopped
      2 tb Chopped onion
      3    Sprigs cilantro; chopped
     10    Tortillas
           Lemon wedges
 
  Cook meat in lard 20 minutes stirring occasionally to brown evenly.
  Reduce heat, cover and cook 30 minutes longer.
  
  To make guacamole, mash avocado and blend in minced onion, garlic
  powder, salt, pepper and lemon juice. Fold in tomato. Set aside.
  
  Drain meat and shred. (There should be about 1 1/2 cups shredded
  meat.) Combine chopped onion and cilantro. Heat each tortilla on
  griddle or in skillet until pliable. Spread with guacamole, then top
  with some of pork mixture. Top meat with some onion mixture and
  sprinkle with juice from lemon wedge. Roll up and serve with
  additional lemon wedges.