Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 lb Boneless pork shoulder; cut
- Zest of one lime; colored
- 2 Cloves garlic
- 2 ts TABASCO pepper sauce
- 1/2 ts Ground cumin
- 1/2 ts Salt
- 12 Corn tortillas
- Pico de Gallo; (recipe
Preparation
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 by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" on Apr 6, 1998
