Title: Carnitas with pico de gallo
 Categories: Tabasco
      Yield: 6 Servings
 
      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