Carnitas with Pico De Gallo

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.