Recipe - Carnitas With Pico De Gallo

2 pound Boneless pork shoulder; cut
into 3/4" cubes
Zest of one lime; colored
rind only, removed with
vegetable peeler
2 Cloves garlic
2 teaspoon TABASCO pepper sauce
One half teaspoon Ground cumin
One half teaspoon Salt
12 Corn tortillas
Pico de Gallo; (recipe
follows)

In 5quart 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 One half 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 selfsealing 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 ksonness@suffolk.lib.ny.us

Recipe by: Tabasco www.tabasco.com

Posted to MCRecipe Digest by "Karen Sonnessa" ksonness@suffolk.lib.ny.us
on Apr 6, 1998