Carnitas With Pico De Gallo

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 6 pounds boneless lamb shoulder
• 1 cup ground cumin
• 4 dried new mexico chiles, seeded and cut into 1/2 inch pieces
• 1 onion, quartered
• 6 cloves garlic, halved
• 1 jalapeno pepper, seeded and minced
• 6 cups water
• 6 tomatoes, chopped
• 1 onion, chopped
• 2 tomatillos, husked and chopped
• 2 jalapeno pepper, seeded and minced
• 1/3 cup lime juice
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 18 hrs 10 mins

Ready Time: 18 hrs 30 mins


• heat the olive oil in a large skillet over medium-high heat. sear the lamb 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 lamb is tender and easily shredded, 12 to 16 hours more. once cooked, remove the lamb 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.