Carnitas With Pico De Gallo Food

CARNITAS WITH PICO DE GALLO

Steps:

• 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.
• 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.

CARNITAS SOFT TACOS WITH GUACAMOLE AND PICO DE GALLO

Steps:

• In large, heavy saucepan, melt the lard over medium low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue cooking til the meat is tender.
• Once the meat is tender. raise the heat to medium-high. (Don' panic if the lard comes to a rolling boil - this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with salt. When slightly cool, pull the meat apart usinmg 2 forks into shreds and smaller pieces and discard bones.
• To heat tortillas, heat a medium skillet over low heat. Place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with a little of the oil. Place the oiled tortilla in the skillet and cook until just warm and soft, 2-5 seconds per side. Remove from the heat, place on plate and cover with a cloth to keep warm until ready to serve.

CARNITAS WITH PICO DE GALLO

Steps:

• In 5-quart Dutch oven, place pork, lime peel, garlic, TABASCO Sauce and cumin; add water to barely cover.
• Heat to boiling; reduce heat to low, cover and cook 2 ½ hours or until water has evaporated.
• Add salt and continue cooking pork in its own juices until browned.
• Remove lime zest and garlic.
• Drain off all excess fat.
• Adjust seasonings with salt and TABASCO Sauce.
• To serve, place warm meat in center of tortilla and spread with commercial Pico de Gallo sauce.
• Roll up and enjoy.