| | 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. |
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| Ingredients | | - |  | 1 tablespoon olive oil |
| - | | 6 pounds boneless pork shoulder |
| - | | 1 cup ground cumin |
| - | | 4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces |
| - | | 1 onion, quartered |
| - | | 6 cloves garlic, halved |
| - | | 1 jalapeno pepper, seeded and minced |
| - | | 6 cups water |
| - | | 6 tomatoes, chopped |
| - | | 1 onion, chopped |
| - | | 2 tomatillos, husked and chopped |
| - | | 2 jalapeno pepper, seeded and minced |
| - | | 1/3 cup Lime juice |
| - | | 1 tablespoon salt |
| - | | 1/4 teaspoon ground black pepper |
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