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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Carnitas With Pico De Gallo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions