Crockpot Pork Carnitas
Are you ready for a family favorite that is ready within minutes of when you get home from work? These Pork Carnitas are perfect for the evenings you need to provide a delicious and nutritious meal in between basketball practice, band concerts, soccer and youth group activities. Wherever you are shuttling to, this recipe will be a new favorite! I love sharing this recipe with my 30 Day Reset newbies! Just when you are tired of doing dishes and need a break from everything that’s going on in life, these Crockpot Pork Carnitas come to the rescue. And even better, these leftovers make great options for reheating for tomorrow’s Whole 30 lunch! Serve over a baked potato, steamed cauliflower rice or on top of a salad.
1 Tablespoon dried oregano
2 teaspoons ground cumin
1 Tablespoon avocado oil or olive oil
2 pounds pork tenderloin
1/2 onion chopped
3 cloves garlic minced
1 jalapeno chopped
2 teaspoons salt
Juice of one lime
Juice of one navel orange
Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over the tenderloin then place in your crockpot.
Top with remaining ingredients, cover and cook on high for 4-6 hours or low for 6-8 hours. When done, meat will be cooked through and very tender, easily separated with a fork.
Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.
Heat a drizzle of olive or avocado oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little carnitas juice over. Cook until the juice has evaporated and the bottom of carnitas are crispy and browned. Flip and cook on the other side.
Remove from the skillet and drizzle with a little more juice.