This carnitas recipe makes a lot of food. My neighbours, colleagues, family and friends love it. A must for social occasions. Serve like a burrito with warmed corn tortillas, grated cheese, sour cream and fresh chopped coriander.
1 tablespoon olive oil
2.75kg boneless pork shoulder
100g ground cumin
4 dried chillies, seeded and cut into 1cm pieces
1 onion, quartered
6 cloves garlic, halved
1 jalapeno chilli, seeded and minced
Pico de gallo
6 tomatoes, diced
1 onion, diced
2 tomatillos (husk tomatoes), husked and diced
2 jalapeno chilli, seeded and minced
75ml lime juice
1 tablespoon salt
1/4 teaspoon ground black pepper
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Pulled Pork: Heat the olive oil in a large frying pan 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, chillies, quartered onion, garlic and 1 minced jalapeno. 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.
Pico de gallo: Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos and 2 minced jalapeno chillies in a mixing bowl. Season with lime juice, salt and pepper. Mix well, and refrigerate until ready to serve.