CARNITAS WITH PICO DE GALLO

Carnitas With Pico De Gallo image

Provided by Danny Beason

Time 5h

Yield 5 serving(s)

Number Of Ingredients 8

Previous Next

2 lbs boneless pork, cut into 3/4 inch cubes
1 lime, zest of, removed with vegetable peeler (colored rind only)
2 cloves garlic
2 teaspoons Tabasco sauce
1/2 teaspoon ground cumin
1/2 teaspoon salt
12 corn tortillas
pico de gallo

Steps:

In 5-quart Dutch oven, place pork, lime peel, garlic, TABASCO Sauce and cumin; add water to barely cover.
Heat to boiling; reduce heat to low, cover and cook 2 ½ 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.
To serve, place warm meat in center of tortilla and spread with commercial Pico de Gallo sauce.
Roll up and enjoy.

Nutrition Facts : Calories 520.1, Fat 28.8, SaturatedFat 9.8, Cholesterol 121.6, Sodium 361.9, Carbohydrate 26.2, Fiber 3.7, Sugar 0.5, Protein 37.8