Desserts : Spicy Pork Carnitas

• 2 pounds pork shoulder, cut into 2-inch cubes
  
• 2 cups chicken broth
  
• 1 large onion, quartered
  
• 3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce, divided
  
• 1 tablespoon ground cumin
  
• 2 teaspoons dried oregano
  
• 1 teaspoon salt
  
• Chopped cilantro for garnish
  
• 8” flour or 6” corn tortillas
  
• Red and green bell pepper strips
  
• Coarsely chopped onions
  

Heat pork, chicken broth, onion, 2 tablespoons TABASCO^® Green Sauce, cumin, oregano and salt in 4-quart saucepan over high heat to boiling. Reduce heat to low; cover and simmer 45 minutes or until pork is tender, stirring occasionally.

Preheat oven to 400º F.

Place pork mixture in large roasting pan; toss with remaining 1 tablespoon TABASCO^® Green Sauce. Roast pork 15 minutes, until liquid has evaporated and pork is slightly golden, stirring occasionally.

Spoon pork onto platter. Sprinkle with chopped cilantro. Serve with warmed tortillas, bell peppers and onions.

Makes 6 servings.