Carnita with Pico de Gallo

Ingredients

  • 1 tablespoon(s) olive oil
  • 6 pound(s) boneless pork shoulder
  • 1 cup(s) ground cumin
  • 4 dried New Mexico chiles, seeded and cut into ½ inch pieces
  • 1 onion, quartered
  • 6 clove(s) garlic, halved
  • 1 jalapeno pepper, seeded and minced
  • + 8 more ingredients
    • 6 cup(s) water
    • 6 tomatoes, chopped
    • 1 onion, chopped
    • 2 tomatillos, husked and chopped
    • 2 jalapeno pepper, seeded and minced
    • 1/3 cup(s) Lime juice
    • 1 tablespoon(s) salt
    • ¼ teaspoon(s) ground black pepper

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 ...

View full recipe at RecipeTips.com

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