Carnitas with Pico De Gallo

Pork shoulder is simmered in a slow cooker with chiles and spices, then served on tortillas with pico de gallo. This recipe stems from a household that loves carnitas and has perfected it. It makes a lot of food and I have never thrown a piece away. My neighbors, employees, family, and friends love it. A must for social occasions.

• Preparation Time: 20 mins
• Cooking Time: 18 hr
• Total Time: 18 hr 20 mins
• Calories: 635 Calories

Ingredients

• 1 tablespoon salt
• 1 onion, chopped
• 1 tablespoon olive oil
• ¼ teaspoon ground black pepper
• 6 cups water
• 1 onion, quartered
• 1 jalapeno pepper, seeded and minced
• 6 tomatoes, chopped
• ⅓ cup lime juice
• 6 cloves garlic, halved
• 2 jalapeno pepper, seeded and minced
• 6 pounds boneless pork shoulder
• 1 cup ground cumin
• 4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
• 2 tomatillos, husked and chopped

Recipe Instructions

Step 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.

Step 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.