Carnitas with Pico De Gallo

Carnitas with Pico De Gallo

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."


18 h 30 m servings 635 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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.


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



  1. 22 Ratings


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)

I didn't brown this and it still turned out great, because you're only going to shred it later. This was great

I made this for a potluck and it was a big hit. Instead of 6 cups of water I used 3 cups of orange juice and 3 cups of chicken stock. I reduced the cooking liquid down to about one cup and it ma...

My husband who is from mexico ate this up! will make this again.

It was very easy to make and smelled delicious... but it lacked the taste I was hoping for. I was hoping for something a little spicy and savory and it fell short for me... a little bland. Maybe...

Well done, carnitas expert! This crock-pot method is perfect for pulled pork too. I used a shorter cooking time (12 hours) because a 4-pound shoulder is about the max from my supermarket. I also...

Fixed this as written and it was absolutely delicious! We ate it in tortillas the first meal, but had leftovers without the tortillas and the pico de gallo on top. It made tons, so I froze the r...