Carnitas with Pico De Gallo

Name: Carnitas with Pico De Gallo
Total time: 1110
Yield: 10
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; 0.33333334326744 cup lime juice; 1 tablespoon salt; 0.25 teaspoon ground black pepper

Recipe by jamielynne from allrecipes.com

Dinner 19 Hr. 30 Mins.

Ingredients

10 servings

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1 tablespoon olive oil
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6 pounds boneless pork shoulder
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1 cup ground cumin
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4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
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1 onion, quartered
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6 cloves garlic, halved
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1 jalapeno pepper, seeded and minced
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6 cups water

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6 tomatoes, chopped
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1 onion, chopped
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2 tomatillos, husked and chopped
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2 jalapeno pepper, seeded and minced
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0.33333334326744 cup lime juice
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1 tablespoon salt
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0.25 teaspoon ground black pepper

Instructions

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.