Carnitas With Pico De Gallo Recipe

Name: Carnitas With Pico De Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 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 cups water; 6 tomatoes, chopped; 1 onion, chopped; 2 tomatillos, husked and chopped; 2 jalapeno pepper, seeded and minced; 1/3 cup lime juice; 1 tablespoon salt; 1/4 teaspoon ground black pepper

Servings: persons

1 tablespoon olive oil
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 cups water
6 tomatoes, chopped
1 onion, chopped
2 tomatillos, husked and chopped
2 jalapeno pepper, seeded and minced
1/3 cup lime juice
1 tablespoon salt
1/4 teaspoon ground black pepper

1
Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.
2
Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.

1988

kcal

Calories

112

Fat

Carbs

198

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 6 pounds boneless pork shoulder, 1 cup ground cumin, 4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces, and more.

Yes, Carnitas With Pico De Gallo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Carnitas With Pico De Gallo

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