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 ½ 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
