For extra crispy carnitas, after shredding, spread the meat on a baking sheet and broil for a few minutes, watching carefully to prevent burning. Adjust the amount of jalapeno in both the carnitas and pico de gallo to your spice preference. For a deeper flavor, toast the cumin seeds and New Mexico chiles lightly before adding them to the slow cooker. Don't discard the cooking liquid! It's liquid gold. Use it to moisten the carnitas, or even as a base for a flavorful soup.
Carnitas with Pico De Gallo
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PREP TIME20 mins
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COOK TIME18 hrs 10 mins
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TOTAL TIME18 hrs 30 mins
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SERVING10 People
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VIEWS69
Savor the rich, melt-in-your-mouth goodness of slow-cooked carnitas, perfectly paired with a vibrant and refreshing pico de gallo. This is a culinary centerpiece for any gathering, guaranteed to impress with its depth of flavor and authentic taste.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol174 mg
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Fiber3 g
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Protein56 g
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Saturated Fat13 g
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Sodium864 mg
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Sugar5 g
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Fat39 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 10 mins Sear the Pork: Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the pork shoulder chunks on all sides until deeply browned, creating a rich crust. (Approximately 10-15 minutes)
02 Step
Recipe View 12 mins Slow Cook the Carnitas: Transfer the seared pork to a slow cooker. Add the ground cumin, dried New Mexico chiles, quartered onion, garlic halves, and minced jalapeno. Pour in the water, ensuring the pork is mostly submerged. Cover and cook on high for 6-8 hours, then reduce heat to low and cook for an additional 12-16 hours, or until the pork is incredibly tender and easily shreds with a fork.
03 Step
Recipe View 5 mins Shred and Moisten: Once cooked, carefully remove the pork and vegetables from the slow cooker to a large bowl. Using two forks, shred the pork finely. Gradually mix in some of the cooking liquid to moisten the meat to your desired consistency. This adds flavor and keeps the carnitas succulent.
04 Step
Recipe View 3 mins Prepare the Pico de Gallo: While the carnitas are cooking (ideally 2-6 hours before serving), prepare the pico de gallo. In a medium bowl, combine the chopped tomatoes, onion, tomatillos, and minced jalapenos. Season generously with lime juice, salt, and pepper. Mix well to combine. Refrigerate the pico de gallo until ready to serve, allowing the flavors to meld.
05 Step
Recipe View 1 mins Serve: Serve the carnitas hot with warmed corn tortillas, shredded cheese, sour cream, fresh cilantro, and a generous topping of the vibrant pico de gallo.
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RECIPE REVIEWS
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Teresa Marvin
Apr 24, 2025This recipe is a game-changer! My family devoured it. The slow cooking method really makes the pork incredibly tender.
Gerda Cremin
Jan 20, 2025Absolutely delicious! The carnitas were so tender and flavorful, and the pico de gallo was the perfect refreshing counterpoint. I'll definitely be making this again.
Aurelio Bayer
Jan 1, 2025The pico de gallo is so fresh and flavorful! I added a little avocado for extra creaminess.
Lura Runolfsdottir
Dec 25, 2024The instructions were clear and easy to follow, even for a beginner cook like myself. I especially appreciated the tip about broiling the carnitas for extra crispiness.