Carnitas with pico de gallo

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Prescription cornitas with pico de gallo. Original dish of tender pork with vegetables will surprise your relatives and friends


Description of preparation:

Heat the olive oil in a large frying pan over medium heat. Fry pork in hot oil to brown on all sides, about 10 minutes. Place in a pot with caraway, chili, onion, garlic and 1 jalapeno pepper. Pour in water, cover with a lid and cook over high heat for 6 – 8 hours, then reduce the heat to a minimum and cook until the pork is soft, another 12 – 16 hours. After cooking, move the pork and vegetables into a large bowl and shred with two forks. Add enough broth to moisturise the meat to taste.
Prepare the pico de gallo 2-6 hours before the cornitas are ready. Combine tomatoes, onions, tomatoes and 2 jalapenos peppers in a bowl. Spice it up with lemon juice, salt and pepper. Mix well and place in the fridge before serving.


For lunch / For dinner / For children / For afternoon / For the festive table
Main ingredient:
Meat / Pork
Sandwiches / Hot dishes / Snacks
Kitchen geography:


  • olive oil – 1 tablespoon
  • £6,000 pork fillets
  • Ground caraway – 1 cup
  • 4 pieces of dried chili, cleared of seeds and sliced
  • bulb cut into 4 pieces – 1 piece
  • garlic cloves cut in half – 6 pieces
  • jalapeno pepper, shredded – 1 grand
  • Water – 6 Glasses
  • tomatoes sliced into six grand
  • onion sliced into one piece
  • Tomatilos, peeled and sliced – 2 grand
  • Jalapeno pepper – 2 grand
  • Lime juice – 1/3 Glass
  • Salt – 1 tablespoon
  • ground black pepper – 1/4 teaspoons
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