Carnitas with Pico de Gallo

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  • 2 pounds boneless pork shoulder, cut into 3/4-inch cubes
  • Zest (green only) of 1 lime, removed with vegetable peeler
  • 2 whole cloves garlic, peeled
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1/2 teaspoon ground cumin
  • Water
  • 1/2 teaspoon salt
  • 12 corn tortillas
  • Bottled pico de gallo


Place pork, lime zest, garlic, TABASCO® Sauce and cumin in a 5-quart Dutch oven; add water to barely cover. Bring to a boil; 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, stirring occasionally. Remove lime zest and garlic; drain off excess fat and adjust seasonings.

Place tortillas in a zip-top plastic bag and microwave on high for 1 minute. Carefully open bag, allowing steam to escape, and remove tortillas; wrap in a kitchen towel to keep warm.

To serve, place some cooked pork in the center of each tortilla; add pico de gallo, then fold both sides of tortilla to cover filling.

Makes 6 servings.

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