Carnitas With Pico De Gallo Recipes

Steps:

• 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.
• 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.

Steps:

• In 5-quart Dutch oven, place pork, lime peel, garlic, TABASCO Sauce and cumin; add water to barely cover.
• Heat to boiling; reduce heat to low, cover and cook 2 ½ hours or until water has evaporated.
• Add salt and continue cooking pork in its own juices until browned.
• Remove lime zest and garlic.
• Drain off all excess fat.
• Adjust seasonings with salt and TABASCO Sauce.
• To serve, place warm meat in center of tortilla and spread with commercial Pico de Gallo sauce.
• Roll up and enjoy.