Thursday, March 31, 2011

Slow Cooker - Carnita with Pico De Gallo

Serve 10 -12


  • 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   

Pico De Gallo Ingredients:
  • 6 tomatoes, chopped
  • 1 onion, chopped
  • 2 garlic clove, minced
  • a handful cilantro leaves, chopped
  • 2 tomatillos, husked and chopped
  • 2 jalapeno pepper, seeded and minced
  • 1/3 cup lime juice
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper


  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.        
  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.               

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