Carnitas with Pico De Gallo

Title:
Carnitas with Pico De Gallo

Yield:
6 Servings

Categories:
Tabasco




Ingredients:





     2 lb Boneless pork shoulder; cut


          -into 3/4" cubes


          Zest of one lime; colored


          -rind only, removed with


          -vegetable peeler


     2    Cloves garlic


     2 ts TABASCO pepper sauce


   1/2 ts Ground cumin


   1/2 ts Salt


    12    Corn tortillas


          Pico de Gallo; (recipe


          -follows)






 In 5-quart Dutch oven, place pork, lime peel, garlic, TABASCO pepper sauce


 and cumin; add water to barely cover. Heat to boiling; reduce heat to low,


 cover and cook 2 1/2 hours or until water has evaporated. Add salt and


 continue cooking pork in its own juices until browned. Remove lime zest and


 garlic. Drain off all excess fat. Adjust seasonings with salt and TABASCO


 sauce.


 


 Place tortillas in self-sealing plastic bag. Heat in microwave 1 minute at


 high power. Carefully open bag allowing steam to escape. Remove tortillas


 from plastic bag. Wrap in kitchen towel to keep warm.


 


 To serve, set out warmed tortillas along with carnitas and pico de gallo.


 To eat, place cooked pork in center of each tortilla; add pico de gallo,


 then fold both sides of tortilla to cover filling.


 


 Busted by Karen Sonnessa 


 


 Recipe by: Tabasco www.tabasco.com


 


 Posted to MC-Recipe Digest by "Karen Sonnessa" 


 on Apr 6, 1998