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Ingredients
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1 tablespoon olive oil
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6 pounds boneless pork shoulder
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1 cup ground cumin
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4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
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1 onion, quartered
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6 cloves garlic, halved
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1 jalapeno pepper, seeded and minced
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6 cups water
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6 tomatoes, chopped
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1 onion, chopped
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2 tomatillos, husked and chopped
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2 jalapeno pepper, seeded and minced
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⅓ cup lime juice
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1 tablespoon salt
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¼ teaspoon ground black pepper
Directions
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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.
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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.
Nutrition Facts (per serving)
635 | Calories |
39g | Fat |
14g | Carbs |
56g | Protein |
Nutrition Facts | |
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Servings Per Recipe 10 | |
Calories 635 | |
% Daily Value * | |
Total Fat 39g | 50% |
Saturated Fat 13g | 63% |
Cholesterol 174mg | 58% |
Sodium 864mg | 38% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 5g | |
Protein 56g | 113% |
Vitamin C 23mg | 25% |
Calcium 170mg | 13% |
Iron 9mg | 50% |
Potassium 1455mg | 31% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.