Carnitas with Pico De Gallo

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 91.

	this recipe	typical
liquid	52%	7%
fat	0%	0%
aromatics	12%	9%
acid	3%	0%
salt	1%	0%
vegetables and beans	97%	0%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 tablespoon olive oil
2722 g	6 pounds boneless pork shoulder
108 g	1 cup ground cumin
	4 dried New Mexico chiles, seeded and cut into 1/2 inch pieces
150 g	1 onion, quartered
18 g	6 cloves garlic, halved
15 g	1 jalapeno pepper, seeded and minced
1420 g	6 cups water
2466 g	6 tomatoes, chopped
150 g	1 onion, chopped
180 g	2 tomatillos, husked and chopped
30 g	2 jalapeno pepper, seeded and minced
82 g	0.33333334326744 cup lime juice
18 g	1 tablespoon salt
1 g	0.25 teaspoon ground black pepper

Method: 2 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This recipe was super easy to put together. I was a little scared by a whole cup of cumin but it worked out fine. Suprisingly, even with the peppers, the meat wasn't spicy enough for us. I think I would increase the jalepenos next time or maybe add some cayenn” — a cook, 4★

“Well done, carnitas expert! This crock-pot method is perfect for pulled pork too. I used a shorter cooking time (12 hours) because a 4-pound shoulder is about the max from my supermarket. I also used less liquid with that smaller shoulder roast, but I stayed w” — a cook, 5★