Carnitas with fresh pico de gallo

Really the only thing to say about both of these recipes is YUM! Seriously, these were so good even Macy was asking for more. And, you have to put the salt and vinegar on the lettuce!

Carnitas

4 pounds boned pork shoulder, cut into large cubes (remove as much fat as possible)

1 quart beef broth (two cans)

2 cups chunky tomato salsa either prepared or homemade

Water

Salt

2 cups fresh tomato salsa (pico de gallo)

16-24 corn tortillas

Method

1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.

2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.

3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.Serves 6-8.

Pico de gallo

2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced

1/2 red onion, finely diced

1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced

1 serano chili pepper (stems, ribs, seeds removed), finely diced

Juice of one lime

1/2 cup chopped cilantro

Salt and pepper to taste Optional:

oregano and or cumin to taste

Method

1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.