About this recipe:This carnitas recipe makes a lot of food. My neighbours, colleagues, family and friends love it. A must for social occasions. Serve like a burrito with warmed corn tortillas, grated cheese, soured cream and fresh chopped coriander.
1 tablespoon olive oil
2.75kg boneless pork shoulder
100g ground cumin
4 dried chillies, seeded and cut into 1cm pieces
1 onion, quartered
6 cloves garlic, halved
1 jalapeno chilli, seeded and minced
Pico de gallo
6 tomatoes, chopped
1 onion, chopped
2 tomatillos (husk tomatoes), husked and chopped
2 jalapeno chilli, seeded and minced
75ml lime juice
1 tablespoon salt
1/4 teaspoon ground black pepper
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Heat the olive oil in a large frying pan 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, chillies, quartered onion, garlic and 1 minced jalapeno. 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 chillies in a mixing bowl. Season with lime juice, salt and pepper. Mix well, and refrigerate until ready to serve.
Use fresh green chillies if fresh jalapenos are not available. Also, for the dried chillies, use New Mexico chillies if possible, available in some specialty shops and online via Mexgrocer.co.uk.