Kamis, 31 Maret 2011

Slow Cooker - Carnita with Pico De Gallo


Serve 10 -12

Ingredients
  •                     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                     
  •  Pico De Gallo Ingredients
  •                    6 tomatoes, chopped
  •                     1 onion, chopped
  •                     2 garlic clove, minced
  •                     a handful cilantro leaves, 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

            Directions

  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.               

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