CROCK POT CARNITAS WITH PORK TENDERLOIN


This meal is perfect for Chipotle bowls at home or easy meal prep!

Inspired by: 40 Aprons

Rub Ingredients

  • 1 tablespoon dried oregano

  • 2 teaspoons ground cumin

  • 1 tablespoon/15 grams avocado oil or olive oil

Main Ingredients

  • 2 pounds/900 grams pork tenderloin or loin

  • 1/2 onion/37 grams chopped

  • 3 cloves garlic minced

  • 1 jalapeño chopped

  • 2 teaspoons salt

  • Juice of one lime

  • Juice of one navel orange

Equipment Needed

  • slow cooker

Instructions:

  1. Pat dry pork tenderloin with paper towels.

  2. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.

  3. 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.

  4. 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 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 in a bowl with rice, lettuce, grilled veggies! Top with avocado and cilantro!

  3. 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.

Template Breakdown for Carnitas:

27 Servings Protein
The fat is minimal once it’s spread across all the servings. We recommend topping with avocado
For your veggies we recommend mixed greens and grilled peppers
For your carb you can serve this over a bed of rice or sweet potato

Nutrition, Dinner, Entree, Lunch, Mexican, Pork, Protein, Slow Cooker/Instant PotMIranda Alcaraz