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

Ingreadients:

•  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

Direction

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.