Slow Cooker Carnitas
Ingredients
- 2 - 3 pounds pork tenderloin, or your favorite cut of pork
- 1 tbsp dried oregano
- 2 tsp cumin, ground
- 1 1/2 tsp salt
- 1 1/2 tsp chipotle chili powder <If you don't have chipotle chili powder, use chili powder & add 1 - 2 Tbsp chipotle pepper in adobo sauce>
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 onion, diced
- 1 jalapeno, diced <I removed the ribs and seeds for less heat>
- 4 garlic cloves, minced
- 1 lime, juiced
- 1 orange, juiced
- 1/3 cup fresh cilantro, roughly chopped
Taco Fixings
- corn or flour tortillas
- guacamole
- salsa
- limes
Instructions
- On a large plate, combine oregano, cumin, salt, chili powder, onion and garlic powder. Mix well. Place the pork on the plate and rub all the seasoning into the pork.
- Get out your slower cooker. Add the onion, jalapeno, garlic cloves, and lime & orange juice to the slow cooker. Top with the seasoned pork.
- Cook on low for 4 - 6 hours or until shreds easily.
- Shred the pork, using two forks.
- <Optional Step> Spread the shredded pork out on a baking sheet. Broil for 5 - 7 minutes or until the ends get slightly browned and crispy. Remove from oven and stir in fresh, chopped cilantro before serving.
- Use pork in tacos, bowls, or salads.
Notes
Other Thoughts
- The options are endless with these carnitas. Use it in tacos with guacamole. Throw it in between two flour tortillas with some cheese, salsa, and black beans for a quesadilla. Add it to a bowl with brown rice, shredded lettuce, black beans, salsa, and cheese - think Chipotle.
- If you make more than you can eat within the week, freeze individual portions for another week to break up the lunch time routine. Bonus points if you freeze it with brown rice, black beans, and salsa to warm it up for a whole lunch!