One of my most requested recipes. Make it up the night before a party, slip the avocados in at the last moment, and serve with some tortilla chips. I promise it will be devoured!

1 (16 oz) package frozen corn, thawed

2 (2,25 oz) cans sliced black olives, drained

1 red bell pepper. chopped

1 small onion, chopped

5 cloves garlic, minced

1/3 cup olve oil

1/4 cup lemon juice

3 Tablespoons cider vinegar

1 Tablespoon fresh oregano or cilantro

1/2 teaspoon salt

1/2 teaspoon black pepper

4 avocado, peeled, pitted, and diced

1. In a large bowl, mix corn, olives, red pepper, and onions.

2. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, spice, salt and pepper. Pour on corn mixture and toss to coat. Cover and chill overnight (or at least a couple of hours).

3. Stir in avocados just before serving. Yeilds 32 servings.

Slow Cooked Carnitas

1 boneless pork shoulder butt roast (3 to 4 lbs)

3 garlic cloves sliced thinly

2 teaspoons olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1 bunch green onions, chopped

1 cup salsa

1/2 cup chicken broth

1/2 cup tequila or additional chicken broth

2 cans (4 oz each) chopped green chiles

12 flour tortillas (8 in) warmed

Optional toppings… fresh cilantro leaves, chopped avocado and tomatoes, etc

Cut roast in half. Place in a 5 quart slow cooker. Sprinkle with garlic, oil, salt and pepper. Add the onions, cilantro, salsa, broth, tequila, and chiles. Cover and cook on low for 6-8 hours or until meat is tender.

Remove meat. Let it cool slightly. Shred with two forks and return to slow cooker. Heat through. It can easily stay in this state in the slow cooker for a while. Spoon about 2/3 cup meat mixture onto each tortilla. Serve with toppings of your choice.

My family also likes to use these leftovers on our Nachos.