Carnitas with pico de gallo
Last updated 6/12/2012 1:12:22 AM. Recipe ID 40286. Report a problem with this recipe.
Title: Carnitas with pico de gallo
Yield: 6 Servings
2 lb Boneless pork shoulder; cut
-into 3/4" cubes
Zest of one lime; colored
-rind only, removed with
2 Cloves garlic
2 ts TABASCO pepper sauce
1/2 ts Ground cumin
1/2 ts Salt
12 Corn tortillas
Pico de Gallo; (recipe
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
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