Carnitas with Pico De Gallo recipe
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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 ⅓ cup lime juice 1 tablespoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 635.1 caloriescarbohydrate: 14 gcholesterol: 174.2 mgfat: 38.9 gfiber: 3.2 gprotein: 56.4 gsaturatedFat: 12.6 gservingSize: -sodium: 863.8 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Carnitas with Pico De Gallo
Directions
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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.
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.