- 3 1/2 pounds pork shoulder, trimmed of fat
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- 1/2 cup chopped yellow onion
- 1/2 cup chopped and seeded
- Vine-ripened tomato
- 1 teaspoon chopped garlic
- 1/2 cup beef broth
- 2 ripe Hass avocados, peeled, pitted, and diced
- 2 tablespoons fresh lime juice
- 8 cups vegetable oil
- 16 small flour tortillas
- Corn and Goat Queso 
- Creole Tomato Salsa 
- Preheat the oven to 400?F.
- Season the pork with 1/2 teaspoon of the salt and the black pepper. Put it in a shallow roasting pan and roast for 1 1/2 hours. Reduce the oven temperature to 350?F and roast until very tender, about another 2 1/2 hours. Remove from the oven and let cool. Remove the fat, then shred.
- In a large nonstick skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, for 3 minutes. Add the tomato, garlic, and beef broth and cook for 3 minutes. Add the pork and cook for 2 minutes. Remove from the heat and let cool for about 5 minutes.
- In a small mixing bowl, toss the avocados with the lime juice and the remaining 1/4 teaspoon salt.
- In a large, heavy pot or an electric deep-fryer, heat the vegetable oil to 360?F.
- To assemble the flautas, spoon about 2 tablespoons of the filling into the center of each tortilla. Roll up tightly and secure with 2 toothpicks. Fry the filled tortillas, 4 at a time, in the hot oil until golden brown, 2 to 3 minutes. Drain on paper towels.
- To serve, spoon the queso over the bottom on a large serving platter. Arrange the flautas over the sauce, spoon the salsa over the flautas, and garnish with the avocados.