Carnitas with Pico De Gallo

Carnitas with Pico De Gallo

11
jamielynne 0

"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."

Ingredients

18 h 30 m {{adjustedServings}} servings 635 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 38.9 g
  • 60%
  • Carbs:
  • 14g
  • 5%
  • Protein:
  • 56.4 g
  • 113%
  • Cholesterol:
  • 174 mg
  • 58%
  • Sodium:
  • 864 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

11
  1. 22 Ratings

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This recipe was super easy to put together. I was a little scared by a whole cup of cumin but it worked out fine. Suprisingly, even with the peppers, the meat wasn't spicy enough for us. I th...

Great recipe. I also changed cooking time but I did it on purpose. I did 8 hours on high then 3 more on low. I also cut the meat into smaller pcs. It is plenty of time to make it tender and my h...

I only only rating the Pico de Gallo recipe - it was awesome!!!! (I used a different carnita recipe)