Carnitas With Pico De Gallo

Recipe Ingredients

2 lbs	908g / 32oz	Boneless pork shoulder - cut 3/4" cubes
		Zest of one lime
2		Garlic cloves
2 teaspoons	10ml	Tabasco pepper sauce
1/2 teaspoon	2.5ml	Ground cumin
1/2 teaspoon	2.5ml	Salt
12		Corn tortillas
		Pico De Gallo - see * Note

Recipe Instructions

* Note: See the "Pico De Gallo" recipe which is included in this collection.

In 5-quart Dutch oven, place pork, lime zest, 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. This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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