Name: Carnitas with Pico De Gallo
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Olive oil - 1 tablespoon; Boneless pork shoulder - 6 pounds; Ground cumin - 1 cup; Dried New Mexico chiles, seeded and cut into 1/2 inch pieces - 4; Onion, quartered - 1; Garlic, halved - 6 cloves; Jalapeno pepper, seeded and minced - 1; Water - 6 cups; Tomatoes, chopped - 6; Onion, chopped - 1; Tomatillos, husked and chopped - 2; Jalapeno pepper, seeded and minced - 2; Lime juice - ⅓ cup; Salt - 1 tablespoon; Ground black pepper - ¼ teaspoon

Ingredients for - Carnitas with Pico De Gallo

1. Olive oil 1 tablespoon

2. Boneless pork shoulder 6 pounds

3. Ground cumin 1 cup

4. Dried New Mexico chiles, seeded and cut into 1/2 inch pieces 4

5. Onion, quartered 1

6. Garlic, halved 6 cloves

7. Jalapeno pepper, seeded and minced 1

8. Water 6 cups

9. Tomatoes, chopped 6

10. Onion, chopped 1

11. Tomatillos, husked and chopped 2

12. Jalapeno pepper, seeded and minced 2

13. Lime juice ⅓ cup

14. Salt 1 tablespoon

15. Ground black pepper ¼ teaspoon

How to cook deliciously - Carnitas with Pico De Gallo

1 . Stage

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 . Stage

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.