Carnitas with pico de gallo

Description

The recipe won't take much time. Heat olive oil in a large skillet over medium heat. Brown the pork in hot oil on all sides, about 10 minutes. Transfer to a pot along with cumin, chili, onion, garlic, and 1 jalapeño pepper. Add water, cover, and cook over high heat for 6–8 hours, then reduce heat to low and continue cooking until the pork is tender, for another 12–16 hours. After cooking, transfer the pork and vegetables to a large bowl and shred with two forks. Add enough broth to moisten the meat to taste. Prepare pico de gallo 2–6 hours before the carnitas are ready. Combine tomatoes, onion, tomatillos, and 2 jalapeño peppers in a bowl. Season with lime juice, salt, and pepper. Mix well and refrigerate until serving. Serve hot.

Instructions