Slow Cooker - Carnita with Pico De Gallo

Serve 10 -12

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   

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

Directions:

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.