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 ...

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