Mexican : Carnitas with Pico de Gallo

• 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 Original TABASCO® brand Pepper 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.