Carnitas With Pico De Gallo

• 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
• 12 teaspoon ground cumin
• 12 teaspoon salt
• 12 corn tortillas
• pico de gallo

1. In 5-quart Dutch oven, place pork, lime peel, garlic, TABASCO Sauce and cumin; add water to barely cover.
2. Heat to boiling; reduce heat to low, cover and cook 2 1/2 hours or until water has evaporated.
3. Add salt and continue cooking pork in its own juices until browned.
4. Remove lime zest and garlic.
5. Drain off all excess fat.
6. Adjust seasonings with salt and TABASCO Sauce.
7. To serve, place warm meat in center of tortilla and spread with commercial Pico de Gallo sauce.
8. Roll up and enjoy.

pork, lime, garlic, tabasco sauce, ground cumin, salt, corn tortillas, pico de gallo

Taken from www.food.com/recipe/carnitas-with-pico-de-gallo-91500 (may not work)