Rinse and pat dry pork tenderloin with paper towels; place into slow cooker.

Coat tenderloin with extra virgin olive oil, then season with oregano, cumin, garlic powder, paprika, salt and pepper.

Top with onion, garlic and jalapenos, lime and orange juice; Cover and cook on high for 4-6 hours or low for 6-8 hours - until cooked through until fork tender and easy to shred.

Remove the tenderloin from the Crockpot and shred the meat with two forks - Do not discard juices.

Heat a drizzle of olive oil in a 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 for another minute.

Remove from skillet and drizzle with a little more juice. Serve hot.

Serve over a bed of lettuce with your favorite keto taco sides to create a taco salad.

FoodPals Tip: Sprinkle with Cilantro