Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 6 pounds boneless pork shoulder

  3. 1 cup ground cumin

  4. 4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces 1 onion, quartered

  5. 6 cloves garlic, halved

  6. 1 jalapeno pepper, seeded and minced

  7. 6 cups water

  8. 6 tomatoes, chopped

  9. 1 onion, chopped

  10. 2 tomatillos, husked and chopped

  11. 2 jalapeno pepper, seeded and minced

  12. 1/3 cup lime juice

  13. 1 tablespoon salt

  14. 1/4 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  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. 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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