Crockpot Carnitas

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Crockpot Carnitas

Published on October 21, 2019 | In By
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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 minutes
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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
Tried this recipe?Let us know how it was!

Recipe Rating

  • (13.6 /5)
  • 695 ratings

Ingredients

  • 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

Instructions

  1. Rinse and pat dry pork tenderloin with paper towels; place into slow cooker.
  2. Coat tenderloin with extra virgin olive oil, then season with oregano, cumin, garlic powder, paprika, salt and pepper.
  3. 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.
  4. Remove the tenderloin from the Crockpot and shred the meat with two forks - Do not discard juices.
  5. 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.
  6. Remove from skillet and drizzle with a little more juice. Serve hot.
  7. Serve over a bed of lettuce with your favorite keto taco sides to create a taco salad.
  8. FoodPals Tip: Sprinkle with Cilantro
  • Servings : 6
  • Ready in : 45 Minutes
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  • 695 People Rated This Recipe

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  • (13.6 / 5)
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