Carnitas with Pico De Gallo

Name: Carnitas with Pico De Gallo
Prep time: 18 h 30 min
Cook time: 18 h 30 min
Total time: 18 h 30 min
Yield: 10
Cuisine: Mexican
Ingredients: 3 kilograms boneless pork shoulder; 4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces; 6 cloves garlic, halved; 237 milliliters ground cumin; 0 teaspoons ground black pepper; 2 jalapeno pepper, seeded and minced; 79 milliliters lime juice; 1 Tbsp olive oil; 1 onion, chopped; 1 Tbsp salt; 2 tomatillos, husked and chopped; 6 tomatoes, chopped; 1 liters water

Carnitas with Pico De Gallo is a gluten free, dairy free, and primal main course. One serving contains 391 calories, 63g of protein, and 11g of fat. This recipe serves 10. A mixture of pork shoulder, tomatillos, water, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes around 18 hours and 30 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Pork

Cooking Oil

Equipment you will use

Frying Pan

Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper.

Ingredients you will need

Jalapeno Pepper

Chili Pepper

Garlic

Cumin

Onion

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Vegetable

Water

Pork

Equipment you will use

Bowl

Mix in enough cooking liquid to moisten the meat to your taste.

Ingredients you will need

Meat

Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready.

Ingredients you will need

Pico De Gallo

Carnitas

Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper.

Ingredients you will need

Jalapeno Pepper

Lime Juice

Tomatillos

Tomato

Pepper

Onion

Salt

Equipment you will use

Mixing Bowl

Mix well, and refrigerate until ready to serve.

Equipment

Ingredients

Servings:

3kilograms

boneless pork shoulder 4

dried New Mexico chiles, seeded and cut into 1/2 inch pieces 6cloves

garlic, halved 237milliliters

ground cumin 0teaspoons

ground black pepper 2

jalapeno pepper, seeded and minced 79milliliters

tomatillos, husked and chopped 6

tomatoes, chopped 1liters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.