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Carnitas With Pico De Gallo

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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Dutch Tabasco 6 Servings

INGREDIENTS

2 lb Boneless pork shoulder, cut
into 3/4" cubes
Zest of one lime, colored
rind only removed with
vegetable peeler
2 Cloves garlic
2 t TABASCO pepper sauce
1/2 t Ground cumin
1/2 t Salt
12 Corn tortillas
Pico de Gallo, recipe
follows

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 399
Calories From Fat: 180
Total Fat: 20g
Cholesterol: 93.7mg
Sodium: 302.1mg
Potassium: 570.1mg
Carbohydrates: 24.7g
Fiber: 2.8g
Sugar: <1g
Protein: 29.4g


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