Crockpot Carnitas

Crockpot Carnitas

Tasty carnitas made from pork tenderloin in the slow cooker. An easy, healthy Mexican dinner recipe that’s paleo, Whole30, low carb, and keto.

Crockpot Carnitas

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Total Time 45 mins
Servings 6


  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 2 tablespoon extra virgin olive oil
  • 2 pounds pork tenderloin or loin
  • 1 onion ; chopped
  • 3 cloves garlic ; minced
  • 1 jalapeño ; chopped
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 Juice of one lime
  • Juice of one navel orange
  • slow cooker


  • 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
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