Crockpot Carnitas with Pork Tenderloin or Loin

Crockpot Carnitas with Pork Tenderloin or Loin

Ingredients

Rub

• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon avocado oil or olive oil

Crockpot Carnitas

• 2 pounds pork tenderloin or loin
• 1/2 onion chopped
• 3 cloves garlic minced
• 1 jalapeño chopped
• 2 teaspoons salt
• Juice of one lime
• Juice of one navel orange

To Serve

• avocado oil

Equipment Needed

• slow cooker

Instructions

1. Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
2. Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
3. Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.

To Serve

1. Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and the bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
2. Remove from skillet and drizzle with a little more juice. Serve.

Recipe Notes

• It's important that you do not use a WHOLE pork loin but the recommended poundage. If you use a whole pork loin, you will not have enough liquid. If you would like to up your poundage, simply multiply the sauce ingredients to make up for the extra meat!
• Wait until you're ready to serve to sear the meat in the skillet. Keep in the refrigerator in an airtight container with juices drizzled over until ready to serve.
• I recommend this programmable Crockpot.

Share this post