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Carnitas with Pico De Gallo
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Prep Time:
20 minutes
Cook Time:
1090 minutes
Total Time:
1110 minutes
Tender pork shoulder cooked with chiles and spices, served on tortillas with fresh pico de gallo. A beloved homemade carnitas recipe that's perfect for feeding a crowd and always a hit at gatherings.
Ingredients:
  • 6 pounds boneless pork shoulder
  • 1 cup ground cumin
  • 4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
  • 1 onion, quartered
  • 6 cloves garlic, halved
  • 1 jalapeno pepper, seeded and minced
  • 6 tomatoes, chopped
  • 1 onion, chopped
  • 2 tomatillos, husked and chopped
  • 2 jalapeno pepper, seeded and minced
  • 0.33333334326744 cup lime juice
  • 1 tablespoon salt
  • 0.25 teaspoon ground black pepper
Instructions:
  • In a large skillet, heat olive oil over medium-high heat and brown the pork on all sides for about 10 minutes. Transfer the pork to a slow cooker and add cumin, New Mexico chiles, quartered onion, garlic, and minced jalapeno. Pour in water, cover, and cook on High for 6 to 8 hours, then switch to Low and continue cooking for 12 to 16 more hours until the pork is tender. Remove pork and vegetables, shred finely with two forks, and mix in cooking liquid to your liking.
  • Make the pico de gallo ahead of time for maximum flavor. In a bowl, mix tomatoes, onion, tomatillos, and 2 minced jalapeno peppers. Add lime juice, salt, and pepper, then refrigerate until serving.

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