Carnitas with Pico De Gallo Recipe -
Carnitas with Pico De Gallo Recipe
  • READY IN 18+ hrs

Carnitas with Pico De Gallo

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    18 hrs 10 mins

    18 hrs 30 mins


  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 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.
  2. 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.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Aug 20, 2008

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.

Most Helpful Critical Review
Mar 02, 2010

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.


22 Ratings

Mar 20, 2009

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.

Jan 10, 2011

I only only rating the Pico de Gallo recipe - it was awesome!!!! (I used a different carnita recipe)

Apr 08, 2010

I didn't brown this and it still turned out great, because you're only going to shred it later. This was great

Oct 16, 2011

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.

Dec 21, 2011

My husband who is from mexico ate this up! will make this again.

Aug 03, 2012

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.


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  • Calories
  • 635 kcal
  • 32%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 174 mg
  • 58%
  • Fat
  • 38.9 g
  • 60%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 56.4 g
  • 113%
  • Sodium
  • 864 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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