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Home » Recipes » Main Dishes » Pork Tenderloin Carnitas Tacos

Pork Tenderloin Carnitas Tacos

February 6, 2023 by Christy Gurin, Updated March 18, 2023 134 Comments

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Juicy, crispy shredded pork tenderloin carnitas uses a leaner cut of meat than traditional carnitas recipes for healthy, delicious pulled pork tacos made in a crock pot.

Table of Contents

  • Why make this pork tenderloin taco recipe?
  • Ingredients
    • Main ingredients
    • Spices
  • What tools do I need to make this?
  • How to make pork tenderloin carnitas
  • Storage
  • What to use carnitas for
  • Frequently asked questions
  • What to serve with pork loin tacos
    • Taco fixing ideas: 
    • Side dishes:
  • Pork Tenderloin Carnitas
    • Equipment
    • Ingredients US CustomaryMetric
    • Instructions
    • Notes
    • Nutrition
      • did you make this recipe?
square side view of pork tenderloin taco

I think all of us pork eaters can agree that there is something inexplicably intoxicating about carnitas. Traditionally carnitas is made with a fatty cut of meat like pork butt or pork shoulder, and the extra fat is part of what gives it that enticing mix of juiciness and crisp concentrated flavor. The grease dripping out the backend of the taco is part of the whole experience… but it doesn’t have to be.

If you’re looking for other healthy crockpot taco recipes, my crockpot chicken tacos and crockpot cilantro lime chicken are phenomenal too! Whipping up a big batch of this chicken taco seasoning makes taco night easy as can be and works on pork just as well as it does on chicken.

close up of a shredded pork taco

Why make this pork tenderloin taco recipe?

This pork tenderloin tacos recipe successfully lightens things up with a healthier leaner meat. Using tenderloin helps maintain that salty pork flavor and texture that are critical elements of  good Mexican pork carnitas, but this great recipe has nearly half the calories as traditional carnitas. Don’t worry, it’s still just as fall-apart tender as the original.

Also, its easy with minimal prep work! Where other recipes require searing the meat first, there’s no need when you use the broiler to crisp it up after. Using a crock-pot makes this an easy weeknight meal since the prep can be done the night before and it can cook while you’re gone. Coming home to the smell of this will make all of your woes quickly melt away. Trust me, carnitas therapy works.

Ingredients

It is such an easy recipe to make. I’m not just saying that, it truly is. Half of the ingredients are just spices that can be quickly dumped in. This section outlines the simple ingredients you’ll need to make this delicious meal.

ingredients for pork tenderloin tacos

Main ingredients

  • pork tenderloin – you may end up needing two to get to 2 – 2 1/2 lbs. If you have larger tenderloins, adjust the rest of your spice mixtures accordingly. You can substitute pork loin or if you aren’t interested in making it lean, pork shoulder or pork butt works great too of course.
  • chipotle chilis in adobo sauce – these canned chilis add such great flavor and a hint of spice. If you don’t have them you can substitute more chili powder though.
  • lime juice – fresh is best since citrus juices are essential to good pork loin carnitas
  • orange juice – as with the lime, squeeze it fresh!
  • beer (optional but recommended) – adding a little bit of Pacifico or Corona or whatever light beer you’re drinking adds depth of flavor and additional cooking liquid to make it come out juicy as can be
  • cilantro – (optional but recommended) – is any Mexican meal complete without cilantro?

Spices

  • salt – I used Himalayan but any good salt will do here and you can adjust the level to your preference adding a bit more at the end if you prefer.
  • pepper – standard ground black pepper.
  • cumin – a taco ingredients staple.
  • oregano – the Mexican variety is preferred but any oregano works!
  • chili powder – a Mexican chili powder blend. These vary on spice level so if you know yours has kick, you can adjust accordingly.
  • onion powder – alternatively, you can add finely minced onion.
  • garlic powder – you can substitute with pressed garlic.
pork tenderloin carnitas spice blend ingredients with labels on top

What tools do I need to make this?

A crockpot is the main piece of equipment you need. I have this crock pot, but any slow cooker should do. Just note that if you’re using a slow cooker, with the heating element only at the bottom instead of surrounding the whole pot, it will take longer to cook. The recipe is relatively forgiving so you just might need to adjust the cooking time if yours cooks more quickly or slowly since each model is somewhat different.

I got and used one of these baking sheets. They bake evenly and clean up easily but any rimmed baking sheet will do for broiling.

How to make pork tenderloin carnitas

Using a crock pot makes this shredded pork tenderloin a breeze to make.

  1. Add ingredients to a crockpot
    pork tenderloins in a crockpot with seasonings
  2. Set to cook for 6-8 hours on low or 4 hours on high.
  3. Shred the pork roast with two forks, adjust seasonings to your preference and let it simmer another half hour.
  4. Toss with the juices leftover in the crockpot, stir in the cilantro and serve!
  5. Use slotted spoon to lay the pork out on a large baking sheet and broil the shredded taco meat until it gets crisp.
    pork tenderloin carnitas laid out on a sheet pan

In the past, I would just make carnitas in a dutch oven baked in the oven but this is now my favorite way. To get the right texture, you basically have to slow roast it all day and but you can’t safely leave your oven on all day when you’re not home so this ruled out carnitas for a weeknight taco night. The crockpot broiler combo is the magic solution. The broiler makes it perfectly crisp without the whole slow roast process.

To make pork tenderloin carnitas in the oven, place ingredients into a dutch oven. Rub the pork with some olive oil though before placing it in the center. Bake covered at 300° F for 2.5 – 3.5 hours and then crisp on a sheet pan and follow the rest of this recipe’s instructions. Don’t be tempted to bake uncovered since the cut is too lean.

To make it an Instant Pot carnitas recipe, add ingredients to pressure cooker and cook on high pressure for 35 minutes. Let pressure cooker natural release and then shred and  crisp up in oven following the rest of the recipe instructions as if it had been cooked in a crockpot.

overhead of plate with 3 pork tenderloin tacos

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. To freeze, let cool completely and freeze in airtight freezer safe containers for up to 3 months. Let defrost in the refrigerator overnight or on defrost setting in microwave making sure to stir often.

What to use carnitas for

I use pork tenderloin carnitas on anything and everything from Mexican food to omelette filling. Leftovers reheat well and it freezes fabulously making it great for meal prep. Here are some ways to use the taco meat:

  • Tacos
  • Enchiladas
  • Burritos
  • Taco salads
  • Toastadas
  • Burrito bowls
  • Torta sandwiches
  • Huevos rancheros
  • Over polenta
  • Omelettes
  • Quesadillas
  • Nachos
  • Casseroles

The options are so limitless I need to stop myself here before the list takes up the whole page. Since this recipe is a lean version of pork carnitas, you can continue the pork spree while you experiment using it in whatever you can dream up. It’s so versatile.

three shredded pork tacos on a serving platter

Frequently asked questions

Is pork tenderloin good for shredding?

Both pork tenderloin and pork loin shred great once it gets to a slightly overcooked state. Using a crockpot or slow cooking method helps achieve this.

Can I skip broiling at the end?

Totally! It won’t have crispy little burnt ends but it will still be delicious. The flavor is there whether it’s crispy or not. That being said, do yourself a favor and crisp it up! It will taste much better The texture and added flavor from the broiling is totally worth the few minutes and pan it takes to get truly crispy carnitas.

You can line the pan with aluminum foil for easy clean up if you want but I normally just soak the pan right away and it comes right off. The option is yours though.

crispy carnitas ona baking sheet

What to serve with pork loin tacos

Taco fixing ideas: 

  • pickled red onions – I highly recommend whipping up a batch while you’re prepping the pork to go into the crockpot
  • queso fresco, shredded cheddar or cotija cheese
  • salsa – my fresh blender salsa recipe is easy as can be and a step up from store bought
  • Pico de gallo
  • mango avocado salsa adds fun juicy fruity flair that pairs so well with pork
  • limes to squeeze on top
  • guacamole
  • crema or sour cream
  • tomato
  • chopped lettuce or shredded cabbage
  • black olives

Side dishes:

  • Mexican flavored rice
  • refried beans or black beans
  • cilantro lime salad
  • a layered taco dip – a great make ahead appetizer to have out for guests while the pork finishes up
  • wrap it all up with dairy free pina colada ice cream as desert
pork tenderloin carnitas taco on a plate with other tacos
Recipe
square side view of pork tenderloin taco
Recipe
5 from 6 votes
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Pork Tenderloin Carnitas

Created by: Christy Gurin
Prep Time 10 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 10 minutes mins
Print Recipe
Pin Recipe
Prep Time 10 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 10 minutes mins
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Juicy, crispy shredded pork tenderloin carnitas uses a leaner cut of meat than traditional recipes for healthy, delicious pork tacos made in a slow cooker.
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Equipment

  • 1 Crockpot or slow cooker
  • 1 Baking sheet or rimmed pan

Ingredients
 

  • 2 lb. pork tenderloin (2-2.5 lbs. is best, may need two tenderloins for this)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 – 2 chipotle chilis in adobo sauce, finely chopped (about 1 Tbsp., can use 1/2 Tbsp. chili powder instead)
  • 1 Tablespoon lime juice
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup light beer (Optional – I use pacifico or corona)
  • 2 Tbsp. fresh chopped cilantro (Optional)

Instructions

  • Place pork tenderloins in crock-pot and sprinkle with spices. Add chilis, lime juice, and orange juice. 
  • Cook on low heat for 6-8 hours or high for about 4 hours. Pork should be easily shreddable when done. 
  • Use two forks to shred pork, adjust seasoning level if desired and simmer another half hour. 
  • Preheat broiler and transfer shredded pork to a baking sheet, spread out in a medium-thin layer, leaving any juices in the crock-pot.
  • Broil on low for about 5 minutes until it starts to get crisp but is not burnt or dried out. Remove pork and toss with reserved cooking liquid to moisten. 
  • Stir in fresh cilantro and serve with taco fixings or over Mexican flavored rice. Taco fixing ideas: pickled red onions, queso fresco, salsa, cheese, lime, guacamole, tomato, lettuce, black olives or whatever else you prefer.

Notes

  • The recipe was revised in 2016 to remove beer since it wasn’t necessary. After testing the recipe again in 2022, I added this back in as optional since I like the addition and think it helps with moisture, but the recipe is still fine without it. 
  • To make in an Instant Pot, add ingredients to pressure cooker and cook on high for 35 minutes. Let pressure release naturally and then shred and  crisp up in oven following the rest of the recipe instructions as if it had been cooked in a crockpot.
  • To make in the oven, place ingredients into a dutch oven or dish covered in foil, rubbing the pork with olive oil before placing it in the center. Bake covered at 300° F for 2.5 – 3.5 hours and then crisp on a sheet pan and follow the rest of this recipe’s instructions.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • To freeze let cool completely and freeze in airtight freezer safe containers for up to 3 months. Let defrost in the refrigerator overnight or on defrost setting in microwave making sure to stir often.

Nutrition

Serving: 200g | Calories: 189kcal | Carbohydrates: 4g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 98mg | Sodium: 480mg | Potassium: 718mg | Sugar: 1g | Vitamin A: 530IU | Vitamin C: 12.4mg | Calcium: 43mg | Iron: 3.1mg

did you make this recipe?

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Recipe originally published in 2014, revised in May 2019 to make the beer optional and add new pictures, then revised again in February 2023 for content.

posted in: Crock Pot/Slow Cooker, Dairy-Free, Dinner, Gluten-Free, Instant Pot, Keto, Low-Carb, Main Dishes, Meal Prep, Move, Oven, Paleo, Pork, Quick and Easy, Recipes, Whole-30

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    Comments & Reviews

  1. Angelica says

    September 27, 2020

    5 stars
    Made this tonight for the first time! Amazing! The Mexican Coke really adds a nice dimension. My family, from a 7 year old to my 95 year old Mom, just loved it. Thought there would be leftovers…nope! Thanks so much for this great recipe!

    Reply
    • Christy says

      September 30, 2020

      Hi Angelica! This recipe doesn’t have Mexican Coke… did you sub that in for something else or perhaps you’re thinking of another recipe? Either way, happy to hear your family found a meal you all love. 🙂

      Reply
      • jason says

        May 5, 2022

        5 stars
        I agree 100%, Mexican coke also goes well with strippers too!!

      • Christy says

        May 22, 2022

        Few comments make me actually laugh out loud, but you got me on this one

      • Sheri says

        January 7, 2023

        Lol. You can sub soda for the beer. She used the Mexican Coke a Cola, it contains cane sugar and is very good. Dr Pepper works well too with pork. I used the Spindrift sparkling water with lime, no added sugar. It was superb. I also used the McCormick Carne Asada packet since I had it on hand. Sautéed onions in the instant pot then seared the seasoned pork before slow cooking. I used some of the juices to cook the rice too. It was like eating out at a restaurant. Yum. Great, easy recipe.

    • Christina says

      August 22, 2023

      5 stars
      Made this twice so far and it is our family’s new favorite recipe – BURSTING WITH FLAVOR!! (I did add more lime juice). AMAZING!!!! Thank you for sharing!

      Reply
      • Christy Gurin says

        September 6, 2023

        I love that! That’s fantastic you’re all liking it so much!

  2. kat says

    September 13, 2020

    5 stars
    The food was delicious thanks to the recipe

    Reply
  3. Lesslie says

    September 12, 2020

    5 stars
    Made this for the first time today – it was absolutely perfect! Thank you!!

    Reply
  4. Teetine says

    September 5, 2020

    5 stars
    I have followed your recipe correctly. My family is really like it. thanks you!

    Reply
    • Christy says

      September 20, 2020

      Awesome! I love to hear that!

      Reply
  5. Rebecca Weyer says

    July 29, 2020

    I am making this recipe this weekend. Some comments people added beer or water. The recipe does not call for either. Do I add any liquid besides the lime juice or orange juice?
    Thank you and anxious to make it!

    Reply
    • Christy says

      August 3, 2020

      Hi Rebecca! I actually changed the recipe at one point to take the extra liquid out since I realized it wasn’t needed. I tested it both ways again and it didn’t seem to hurt but didn’t help so I left it out when I revised the recipe awhile back. Did you make it? If you did, I hope it turned out great for you!

      Reply
  6. Miranda Jacobs says

    April 15, 2020

    I accidentally read this as two cans of adobo …. whew its spicy. Rice and sour cream and cheese to cut the spice! holy cow… all diced up and at full power :P. Very tasty will do with chicken next time, I am not a huge pork fan… but cheese and pickled onions and crema take this to the next level! Delicious marinade … I am notorious for misreading next time I will probably stick to 2 cans for the sauce, and 2 chilis for the spice! Luckily I had 3lb pork loin 🙂

    Reply
    • Christy says

      April 27, 2020

      Haha, sounds spicy! I’m relieved to hear I’m not the only one that does stuff like this in the kitchen though. I’m always reading recipes wrong!

      Reply
  7. Rae Charmaine says

    April 1, 2020

    Do you think this recipe would be okay if made with a 4lb and just adding a little extra time to the crock pot?!

    Reply
    • Christy says

      April 11, 2020

      Oh heck yeah! It might take a little longer and more seasoning but you can always adjust at the end until it tastes right. Hope it turns out delicious!

      Reply
  8. Lynn says

    March 29, 2020

    5 stars
    This was a hit! Easy and delicious. We didn’t have tortillas, so we made rice bowls with the pork. My family loved it. I will definitely be making this again.

    Reply
    • Christy says

      March 31, 2020

      Rice bowls are one of my favorite ways to use the pork! We eat some kind of rice bowls at least once a month. Its my go-to, don’t know what to make for dinner meal. 🙂

      Reply
      • Sarah Miller says

        November 4, 2020

        Hi Christy, do you make mexican rice? If so, can you share your recipe please?

      • Christy says

        January 3, 2021

        Hi Sarah – I do make it but don’t have a specific recipe I follow and normally wing it. I’ll write down what I do next time though and post it on the site with a link from this recipe so everyone can find it easily. 🙂

        In the meantime – this one looks pretty great! https://lilluna.com/food-tutorial-spanish-rice/

  9. Melissa says

    March 26, 2020

    Can this be made in an instantpot? Thanks!

    Reply
    • Christy says

      March 26, 2020

      Hi Melissa – I’m sure it can but haven’t tested it yet. If you give it a go, come back and let me know how it turned out and what you did!

      Reply
  10. Heidi says

    January 7, 2020

    5 stars
    I stumbled across this recipe while looking for ideas for Mexican pork tenderloin and I am so glad I found it. It tastes amazing. Even the six year old who got whiny at the thought of pork tacos for dinner cleaned his plate. I recently purchased some Spice Hunter Smoky Chile rub and used that in place of the chili powder and adobo plus added some lime and orange zest to the seasoning. A side of black beans with bell pepper, red onion and garlic and we had a quick, easy dinner for a school night.

    Reply
    • Christy says

      January 8, 2020

      Looove the sound of that smoky chili rub! Going to have to check that out. If getting a six year old to eat is anything like getting my two year old to try something new, I absolutely understand and am so happy he loved the recipe too!

      Reply
    • KC in CA says

      February 5, 2023

      5 stars
      Made this tonight exactly as the recipe says, and my family loved it! Served it with chopped onions,guacamole, salsa and sour cream. Delicious!!

      Reply
      • Christy says

        February 6, 2023

        That’s so wonderful! Getting a new recipe the whole family enjoys can be such a challenge and I’m honored mine is a favorite at your table!

  11. Cheryl Montpetit says

    November 13, 2019

    Any suggestions on how to make in the oven?

    Reply
    • Christy says

      November 15, 2019

      I haven’t tried it so this is just a best guess, but I’d put the tenderloin and other ingredients in a baking dish, cover tightly with tin foil, and bake on the lowest heat your oven will do, low and slow. If you try it, come back and let me know how it turns out!

      Reply
      • Jane says

        September 13, 2020

        5 stars
        Hey Christy! I made it in a Dutch oven at 250 for 2 hours and 15 minutes. Sooooo goooood! Turned out really well. Thanks!

      • Christy says

        September 20, 2020

        Oh great! I always like to hear when other cooking methods work for a recipe!

  12. Nancy S says

    November 3, 2019

    Been doing keto for a few months and needed to get some new dishes into my rotation. It must have been a sign that I just purchased a tenderloin! I made this today as part of my meal prep-wish I had the chiles but used the extra chile powder instead. Came out great! I have my “taco salads” for the week and I’m ready to go. Thanks for sharing this.

    Reply
    • Christy says

      November 5, 2019

      Thanks for reporting back on the recipe Nancy. I have a few friends doing Keto that have been making this one too! 🙂

      Reply
  13. Michelle Belaski says

    September 15, 2019

    5 stars
    I followed the directions exactly, any family loved it! We served cilantro lime rice and pico …. excellent!

    Reply
    • Christy says

      September 21, 2019

      That’s great to hear Michelle! It’s one we make quite a bit around here. 🙂

      Reply
  14. kayla says

    July 8, 2019

    Do you have specifications for instant pot pressure cooking?

    Reply
    • Christy says

      July 16, 2019

      I haven’t tried it in the Instant Pot yet but will certainly add instructions for it when I do. Did you end up trying it? If you do, let me know how it works for you!

      Reply
      • Lisa says

        August 23, 2022

        5 stars
        Instant pot & tenderloin:
        Unbelievable! I was hoping for leftovers but it ALL went! After setting out the meat for 20 minutes before cooking per your directions, I rolled the tenderloin in oil then used dry ingredients as a rub, seared the pork in a little oil in the instant pot on sauté 2-3 min per side, added OJ, lime juice, chilies in adobo sauce & beer….Set on high 3 min then let the pressure naturally release for 12 minutes. I let the meat rest for 5 minutes before trying to shred. The meat didn’t shred, but thinly sliced, it was tender, flavorful & absolutely fantastic! Great flavor & very versatile for numerous dishes. Love, love, love your recipe!! Mexican coleslaw, caramelized onions, shredded cheese, mango salsa & sour cream toppings were offered to layer in flour tortillas. This meal was devoured! I will definitely be making this again.

      • Christy says

        August 27, 2022

        Yes, to shred the meat has to be over cooked. I love the idea of not doing that and slicing though! Sounds delicious in a whole different way!

  15. APRIL GUY DRIVER says

    July 1, 2019

    Great recipe! I cooked the tenderloin in the crick pot for 6 hrs. You must, must shred it and broiler. It comes out crispy but still moist.

    Add fresh lime, onion and cilantro and perfection.

    Thank you!

    Reply
    • Christy says

      July 16, 2019

      Great idea – I love your addition of lime and onion! 🙂

      Reply
  16. Shane Zimmerman says

    June 15, 2019

    Have them seasoned in the pan , will put them on my pellet smker for 4-5 hours! Looking forward to this!

    Reply
    • Christy says

      June 19, 2019

      That sounds incredible! I hope the smoker didn’t dry them out though! Tenderloin is so lean, I’ve never tried it in the smoker. Let me know how it turns out! 🙂

      Reply
      • Nikki g. says

        October 6, 2019

        If you crutch it (wrap it in foil) when it reaches a internal temperature of 160’ than add the orange and lime juice it will make it fall apart.

      • Christy says

        October 18, 2019

        Sounds deeelicious! Trying that next time I make this. 🙂

  17. Aunt Suzy says

    May 4, 2019

    I made my pork tenderloin in a crock pot, cut into 4 pieces, with bay leaves, garlic cloves, salt, pepper, onion, soy sauce and a small cup of water on high. We will definitely toast it in a cast-iron skillet to brown and toast.

    Reply
    • Christy says

      May 12, 2019

      Toasting in a cast iron skillet sounds next level delicious! Gonna have to try that soon!

      Reply
  18. Dwain says

    April 23, 2019

    5 stars
    Excellent, great flavors and so easy to make.

    Reply
    • Christy says

      May 2, 2019

      I love this recipe too! Mmm… might have to make it again next week. 🙂

      Reply
  19. Mechelle says

    January 16, 2019

    5 stars
    Excellent !
    I had one pork tenderloin so I cut the ingredients in half and rubbed on the pork. I added a little coconut oil in the bottom of my slow cooker, very small amount and put the pork tenderloin. Squeezed 1 tangerine (juice) on top. Put the lid on and cooked it on low for 5.5 hours. When I was ready I shredded it and through it in my cast iron pan to really brown it. It was perfect. My husband and I loved it. He took the rest this morning on his sandwich. I did not have any Cilantro so I used a couple tsp dried. This was perfect. Will definitely do again. Thank you !

    Reply
    • Christy says

      January 26, 2019

      Woohoo! You’ve inspired me to make it again this week! I love the idea of using a cast iron skillet too – definitely giving that a go. 🙂

      Reply
  20. Laura says

    January 5, 2019

    5 stars
    This is my go-to carnitas recipe. Definitely better with beer rather than water 🙂 So good and I like that it uses a leaner cut of pork.

    Reply
    • Christy says

      January 7, 2019

      So happy to hear it! I love this one too! 🙂

      Reply
  21. Kelly says

    November 4, 2018

    Can I use a boneless pork loin instead of a tenderloin?!

    Reply
    • Christy says

      November 5, 2018

      I don’t think it would be the same but might work okay. A pork loin is a completely different cut of meat than a tenderloin and I’m honestly not sure how well it shreds. If you try it report back and let the rest of us know how it worked!

      Reply
  22. John says

    February 25, 2018

    5 stars
    This was just amazing. I used the big crockpot, and somehow bought a package of 2 1lb tenderloins in it. I mixed all the dry ingredients and made a rub. I put both pieces in the bottom of the pot and they fit perfectly. I then added in the other wet ingredients, but I only used a half cup of beer. The meat was blocking all the goodness right in the middle so I moved the pork until all the OJ and beer was level at the bottom. It never covered more than 1/4 of the meat. After about 8 hours I checked with a fork and they fell apart. The meat soaked up all of it perfectly. To crisp it up a bit I do it like it’s stir fry right on the stove. This is the real deal, so good!

    Reply
    • Christy says

      March 1, 2018

      Love that stir fry idea for getting it crispier! Can’t wait to try it!

      Reply
  23. Natalie Williams says

    March 19, 2016

    5 stars
    This was delicious! Everyone loved it! I didn’t have as much time so I cooked it on high for two hours and it turned out great! We ate it with rice, black beans, and salsa: Chipotle style 🙂

    Reply
    • Christy says

      March 20, 2016

      Glad to hear everyone loved it Natalie! Also, thanks for the tip on cooking for 2 hours. I love eating this pulled pork chipotle style too! Sooo good and easy to do as pre-made lunches for work. 🙂

      Reply
      • Kate says

        December 16, 2017

        FYI queso fresco and cotija are 2 different cheeses.

      • Christy says

        January 10, 2018

        Yes, yes they are! Not sure why I put them as an either or in the recipe. This has been updated. 🙂

  24. Becca says

    March 28, 2015

    When do you use the cup of water or beer?

    Reply
    • Christy says

      March 28, 2015

      Hi Becca – Add the water (or beer) in at the same time as the rest of the ingredients as you’re starting the crockpot. Sorry for the typo there – just fixed it!

      Reply
      • Gerry says

        March 30, 2016

        Leave it out. Any of the test kitchen-type places will tell you that very little liquid is needed when cooking meat in a slow cooker. And if you don’t believe them, believe me: I can put a half cup of liquid in with a 3lb roast, and when it’s done, the liquid covers the meat . Cooking in the slow cooker with the meat covered in liquid results, perhaps counter-intuitively, in dry, tasteless meat.

      • Christy says

        March 31, 2016

        Thanks for the tip Gerry! I’ll definitely try that next time and see how it turns out.

      • Wendy Woelmer says

        July 2, 2018

        Yep that is what happened to me! Now I have 6lbs of tasteless pork. Do you think I could add all if these ingredients and cook it again?

      • Christy says

        July 8, 2018

        Aww, that’s too bad! Thank you so much for letting me know. It turned out great for me but its been awhile since I’ve made this recipe so I’ll try it again without the beer and edit the recipe if needed. I wouldn’t re-cook and would just add more seasoning to the cooked pork.

  25. Teal says

    January 28, 2015

    I’m looking forward to trying this recipe for dinner this evening. However, with the leftovers (because we’re going out of town), what do you think about freezing the meat once it has been broiled? Do you think it will preserve well?

    Reply
    • Christy says

      January 28, 2015

      Yes, I have frozen it several times and it worked great. It will be less crispy after you reheat it, but still tasty!

      Reply
      • Roxy says

        September 19, 2019

        5 stars
        Delicious! One of the easiest meals I’ve made. We had tacos 2 days in a row. I have so much left over. I want to save for the weekend. Can you freeze it without broiling it?

      • Christy says

        September 21, 2019

        Yes, you can freeze without broiling. It will help crisp it back up if you thaw it out and then broil right before serving for a few minutes but that certainly isn’t necessary.

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Christy - Author of Feasting Not Fasting.

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I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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