Charro Benedic Recipe
Pork carnitas, avocado, pico de gallo and homemade salsa.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Carnitas
Avocado
Pico de Gallo
Homemade Salsa
Method
Pork Carnitas
- 1
Prepare the Pork
In a slow cooker, combine the pork shoulder, orange juice, lime juice, garlic cloves, cumin, oregano, salt, pepper, and bay leaves.
- 2
Cook
Cover the slow cooker and cook on low for 8 hours or until the pork is tender and easily shredded with a fork.
- 3
Shred the Pork
Remove the pork from the slow cooker and shred it with two forks. Discard any excess fat and bay leaves.
- 4
Crisp the Pork (optional)
For extra crispy edges, spread the shredded pork on a baking sheet and broil in the oven for 5-10 minutes.
Avocado
- 5
Prepare the Avocado
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a bowl.
- 6
Pico de Gallo
- 7
- 8
Combine
In a bowl, mix the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt to taste. Stir to combine.
Homemade Salsa
- 9
Blend Ingredients
In a blender, combine the tomatoes, garlic clove, onion, cilantro, lime juice, and salt.
- 10
Pulse
Blend until smooth or to your desired consistency. Taste and adjust seasoning as needed.
