Carnitas with Pico De Gallo

Name: Carnitas with Pico De Gallo
Prep time: 20 min
Cook time: 1090 min
Total time: 1110 min
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

4.4

(22)

11 Reviews

3 Photos

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. Serve with warmed white corn tortillas, shredded cheese, sour cream, and fresh chopped cilantro.

Submitted by jamielynne

Updated on February 15, 2022

3

Prep Time:

20 mins

Cook Time:

18 hrs 10 mins

Total Time:

18 hrs 30 mins

Servings:

10

Yield:

10 servings

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Ingredients

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Original recipe (1X) yields 10 servings

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

Directions

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.

24 home cooks made it!

Nutrition Facts (per serving)

635	Calories
39g	Fat
14g	Carbs
56g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 635
% Daily Value *
Total Fat 39g	50%
Saturated Fat 13g	63%
Cholesterol 174mg	58%
Sodium 864mg	38%
Total Carbohydrate 14g	5%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 56g	113%
Vitamin C 23mg	25%
Calcium 170mg	13%
Iron 9mg	50%
Potassium 1455mg	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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