"This recipe stems from a household that loves carnitas and has perfected it. It makes a lot of food and I have never thrown a piece away. My neighbors, employees, family, and friends love it. A must for social occasions. Serve with warmed white corn tortillas, shredded cheese, sour cream, and fresh chopped cilantro." — jamielynne
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boneless pork shoulder
dried New Mexico chiles, seeded and cut into 1/2 inch pieces
jalapeno pepper, seeded and minced
tomatillos, husked and chopped
jalapeno pepper, seeded and minced
ground black pepper
This recipe was super easy to put together. I was a little scared by a whole cup of cumin but it worked out fine. Suprisingly, even with the peppers, the meat wasn't spicy enough for us. I think I would increase the jalepenos next time or maybe add some cayenne pepper. I followed the recipe except for I had to add salt to the meat mixture. I couldn't imagine cooking meat without it. I added about a tablespoon of salt and some black pepper. I started my meat out frozen. I accidentally cooked on high 3 hours longer than I was supposed to when I fell asleep! I cut back on the low temp. time by 3 hours due to this mistake. The meat was very tender. For us,the taste was a 3 and ease was a 4. If you don't like things too spicy it should be perfect as is. Thanks for sharing it.
It was very easy to make and smelled delicious... but it lacked the taste I was hoping for. I was hoping for something a little spicy and savory and it fell short for me... a little bland. Maybe it would have been better with a little chihuahua cheese and guacamole.
Great recipe. I also changed cooking time but I did it on purpose. I did 8 hours on high then 3 more on low. I also cut the meat into smaller pcs. It is plenty of time to make it tender and my husband didn't have to wait as long to eat. Just keep the lid closed. Great taste though.
I only only rating the Pico de Gallo recipe - it was awesome!!!! (I used a different carnita recipe)
I didn't brown this and it still turned out great, because you're only going to shred it later. This was great
I made this for a potluck and it was a big hit. Instead of 6 cups of water I used 3 cups of orange juice and 3 cups of chicken stock. I reduced the cooking liquid down to about one cup and it made a great sauce to moisten the cooked meat when I reheated it.
My husband who is from mexico ate this up! will make this again.
Well done, carnitas expert! This crock-pot method is perfect for pulled pork too. I used a shorter cooking time (12 hours) because a 4-pound shoulder is about the max from my supermarket. I also used less liquid with that smaller shoulder roast, but I stayed with the full 1-cup measure of cumin. (**ALWAYS leave the lid on a crock-pot. Don't stir it or peek just to see if its working. It is. Muster your will power!**) Chili peppers lose their heat with longer cooking, also when seeded. I add them near the end, maybe leave in the seeds if I really want heat. Or put out a bowl of minced jalapenos for people to sprinkle to taste. This Pico deGallo is top-drawer. Use it often. In place of salsas and other dips. Try this Pico for quesadillas.
* Percent Daily Values are based on a 2,000 calorie diet.
Carnitas with Pico De Gallo
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 350
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