Carnitas with Pico De Gallo

    Carnitas with Pico De Gallo

    Be the 1st to save!

    1 person made this

    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.

    Serves: 10 

    • Pulled Pork
    • 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
    • 1.4L water
    • 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

    Preparation:20min  ›  Cook:18hours  ›  Ready in:18hours20min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate