Carnitas with Pico De Gallo

Carnitas with Pico De Gallo

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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.

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