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Carnitas with Pico De Gallo

Carnitas with Pico De Gallo

  • Prep

    20 m
  • Cook

    18 h 10 m
  • Ready In

    18 h 30 m
jamielynne

jamielynne

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

iceemama
79

iceemama

8/20/2008

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 think I would increase the jalepenos next time or maybe add some cayenne pepper. I followed the recipe except for I had to add salt to the meat mixture. I couldn't imagine cooking meat without it. I added about a tablespoon of salt and some black pepper. I started my meat out frozen. I accidentally cooked on high 3 hours longer than I was supposed to when I fell asleep! I cut back on the low temp. time by 3 hours due to this mistake. The meat was very tender. For us,the taste was a 3 and ease was a 4. If you don't like things too spicy it should be perfect as is. Thanks for sharing it.

Heidi
26

Heidi

3/20/2009

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 husband didn't have to wait as long to eat. Just keep the lid closed. Great taste though.

DaniLynn1024
19

DaniLynn1024

1/10/2011

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

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