Pork Carnitas with Pico de Gallo

Name: Pork Carnitas with Pico de Gallo [sponsored]
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 4-5 lb. pork shoulder; 2 tbsp. canola oil; 1 (13.66-ounce) can unsweetened coconut milk (shake can before opening); 1 jalapeno, seeded and chopped; 1 ⁄ 4 cup packed dark brown sugar; 2 tbsp. natural hickory liquid smoke; 1 tbsp. kosher salt; 2 tsp. cumin; 1 tsp. organic garlic powder; 1 tsp. ground oregano; 1 tsp. Nielsen-Massey Pure Orange Extract; 1 package corn tortillas; 1 lime, freshly squeezed; 1 ⁄ 2 tsp. sugar; 1 ⁄ 2 tsp. salt; 1 ⁄ 2 tsp. Nielsen-Massey Mexican Pure Vanilla Extract; 5 Roma tomatoes, seeded and finely chopped; 1 ⁄ 3 cup finely chopped red onion; 2 jalapenos, seeded and chopped; 4 large cloves garlic, minced; 1 ⁄ 3 cup chopped cilantro

Serves
serves 8-10

Bring a little taste of Mexico to your dinner table tonight. This festive recipe provided by Nielsen-Massey Vanillas, makes authentic easier than ever.

Ingredients

Pork

4-5 lb. pork shoulder
2 tbsp. canola oil
1 (13.66-ounce) can unsweetened coconut milk (shake can before opening)
1 jalapeno, seeded and chopped
¹⁄₄ cup packed dark brown sugar
2 tbsp. natural hickory liquid smoke
1 tbsp. kosher salt
2 tsp. cumin
1 tsp. organic garlic powder
1 tsp. ground oregano
1 tsp. Nielsen-Massey Pure Orange Extract
1 package corn tortillas

Pico de Gallo

1 lime, freshly squeezed
¹⁄₂ tsp. sugar
¹⁄₂ tsp. salt
¹⁄₂ tsp. Nielsen-Massey Mexican Pure Vanilla Extract
5 Roma tomatoes, seeded and finely chopped
¹⁄₃ cup finely chopped red onion
2 jalapenos, seeded and chopped
4 large cloves garlic, minced
¹⁄₃ cup chopped cilantro

Instructions

Step 1

In a small bowl, add lime juice, sugar, salt and vanilla extract; stir to combine and set aside. Prepare remaining ingredients and add to a medium bowl. Add lime mixture and stir to coat; cover and refrigerate until ready to use. Top each carnita with 1-2 tablespoons of Pico de Gallo.

In a small bowl, add lime juice, sugar, salt and vanilla extract; stir to combine and set aside. Prepare remaining ingredients and add to a medium bowl. Add lime mixture and stir to coat; cover and refrigerate until ready to use. Top each carnita with 1-2 tablespoons of Pico de Gallo.