Carnitas With Pico De Gallo

• 1 tablespoon olive oil
• 6 pounds boneless pork 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

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.

olive oil, pork shoulder, ground cumin, mexico chiles, onion, garlic, pepper, water, tomatoes, onion, jalapeno pepper, lime juice, salt, ground black pepper

Taken from www.allrecipes.com/recipe/141361/carnitas-with-pico-de-gallo/ (may not work)