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.
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.
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.
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.
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.
- Add ingredients to a crockpot
- Set to cook for 6-8 hours on low or 4 hours on high.
- Shred the pork roast with two forks, adjust seasonings to your preference and let it simmer another half hour.
- Toss with the juices leftover in the crockpot, stir in the cilantro and serve!
- Use slotted spoon to lay the pork out on a large baking sheet and broil the shredded taco meat until it gets crisp.
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.
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.
Frequently asked questions
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.
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.
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
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
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.
Comments & Reviews
Fran Langford says
I made this tonight with homemade guacamole and salsa. It was fantastic.
Kerry says
Have made this a few times now- SO EASY and delicious! A family favorite and real crowd pleaser. Thanks!
Melanie D says
This was delicious. We halved the recipe based on our meat portion; it turned out great. Baked in the oven and started checking it for pull-apart tenderness after about 2 hours and then continued checking in 30-minute intervals until it was very tender but not falling apart. We used beer for the liquid and added a big spoonful of frozen concentrate lime because we didn’t have any juice. I think the liquid combo is flexible. Thanks for the easy and delicious recipe!
Deena says
This pork was easy and tasty. I didn’t have onion powder, so I cut up an onion instead. It soaked up the juices and was a good addition to our tacos : )
KathyD says
This was very good. We enjoyed the shredded pork with both rice and in taco shells with toppings.
Shannon says
Is the instant pot info outdated – maybe for an older model? I followed the recipe to a t, even though 35 minutes felt like a really long time, and unfortunately I just got super dry, super tough tenderloin. Like – – it was so tough I could not shred it. What am I missing??
Christy says
Hi Shannon – Sorry to hear it didn’t turn out for you! My Instant Pot is a few years old but the technology hasn’t changed much in terms of temperatures or cook times. I will re-test soon and edit the instructions if the cook time turns out to be different/
Christy says
Hi Shannon – Sorry to hear it didn’t turn out for you! My Instant Pot is a few years old but the technology hasn’t changed much in terms of temperatures or cook times. I will re-test soon and edit the instructions if the cook time turns out to be different.
Letitia Ray says
This has become a go to recipe for me. I just love it. I use pineapple juice instead of orange juice but otherwise don’t change a thing. Thank you!
Christy says
I bet pineapple juice is great in this!
Danielle B says
Love this recipe! I add a little unsalted broth with the beer and the flavor is superb. And I add fresh onions and garlic that I shred with the pork tenderloin as well.
Brenda Jones says
This was my first time making pork carnitas. This recipe looked perfect, but as I dressed the pork, I realized I forgot to buy an orange. I substituted it with 1/4 fresh squeezed lemon juice and 1/4 cup apple cider vinegar. It turned out great. I didn’t end up with much extra sauce in the slow cooker though, so I might increase the amount of fluids next time. I also made the pickled red onion with jalapeños, which were great!
Christy says
Pork tenderloin is so lean that sometimes the liquid all gets absorbed in cooking. I haven’t tried lemon or vinegar yet but like the idea of it!
Joe says
I must be missing something as mine came out very dry. I went 6 hours on low with about a 3/4 pound pork tenderloin and 1/2 of the spice and liquid recipe. Once I shredded the meat there was no liquid left.
Christy says
Hi Joe – so sorry to hear that happened! I’m not sure exactly what went wrong there. I haven’t tried halving the recipe but perhaps in cutting the recipe in half, it just wasn’t enough?
Dr. K says
2lbs = 8 hours on low
1lb = 4 hours on low
3/4lb = 3 hours on low
You overcooked by 100% because your meat had less volume and you have to adjust the cooking time.
Melissa says
I’ve made this a few times now and it always comes out perfect! The only change I’ve made is using the extra chili powder when I don’t have any chipotles on hand. My family loves it!
Christy says
I do that out of sheer laziness and not wanting to chop up the chilis sometimes so I definitely understand! Luckily it works great either way. 🙂
HTP says
This recipe is perfect. I love this soooo much.
Aleah says
These look great! Can you sub the fresh squeezed orange juice for store bought?
Christy says
Of course!
Mox says
Just to clarify – if I add in a 1/2 cup of beer, do I still use the 1/2 cup of OJ? I’m more into lime than OJ. But I bought a nice orange – do mine would be fresh squeezed and I’d probably zest some of the orange peel and a tad of lime zest too. Is there such a thing as too much liquid? My tenderloin is 2.37 lbs.
Christy says
Honestly the recipe is pretty flexible and works fine with beer, OJ or both. I removed beer from the recipe several years ago since I didn’t think it added anything to the flavor but you can definitely use it. The extra liquid doesn’t hurt in my opinion. I haven’t tried it without orange juice so can’t vouch for that but the orange is subtle so you won’t get a strong orange flavor in the end. Hope that helps!
Astrid says
Hello, can I use pork loin as well?
Christy says
Pork loin is very different than pork shoulder or tenderloin and may not shred well. If you tried it, let me know how it worked! I’d love to know!
Courtney krall says
I actually tried it with pork loin but cooked it longer and it fell right apart so moist!!! Very good!!
Astrid says
I’ve used both meats and as Courtney Krall said, pork loin requires more time. I like to add a little more OJ so it doesn’t get dry but today (for grad party) I’ll use beer and I’ll let you know how it goes.
*beer doesn’t change flavour but adds juiciness to the meat. My mom uses it on brisket or a coke does the work too.
Victoria says
Excited to try this recipe this week! I have about a 1 lb tenderloin so am trying to determine the amount of time to cook in the crockpot… Do you think 2 hours on low would be sufficient?
Christy says
Yes, probably 2-2 1/2 hours on high or an extra hour or two on low heat. 🙂
Mary says
Can’t wait to try your recipe! I love tenderloin and want a nice filling for burritos.
Thank you, will let you know.
Kristen Wheeler says
I’ve used your recipe for a couple of years – the fam loves it! I recently got an Instant Pot and decided to give it a go tonight. It turned out well – not quite as tender, but I’m pretty sure that it could have cooked for a few more minutes and been perfect. A couple of simple tweaks for pressure cooking 1) cut the meat into 3 – 4 in chunks; 2) lightly brown the meat before sealing the cooker; 3) in crease the spice just a bit (like rounded instead of level teaspoon), 4) pressure cook on high for 40 minutes then naturally vent for 15 minutes. I finished it as stated in your recipe. Husband loved it!
Christy says
Great idea! I love using instant pot whenever I can.
Kristen says
Thanks a bunch for this while reading the recipe, was wondering if I could do it in an instant pot
Christy says
I haven’t tried it in the instant pot but the comment above has some good instruction on this. Here is what she said:
A couple of simple tweaks for pressure cooking 1) cut the meat into 3 – 4 in chunks; 2) lightly brown the meat before sealing the cooker; 3) increase the spice just a bit (like rounded instead of level teaspoon), 4) pressure cook on high for 40 minutes then naturally vent for 15 minutes.
I’ll try it soon and update the recipe once I get the exact times and proportions worked out!
Nichole says
Thanks for the incredible recipe! I always prefer to use tenderloin for my carnitas but have never had one turn out so perfect. I eat low carb so I swapped out the liquids for 1/4 C lemon and 1/4 C lime juices. This was PERFECTLY tender at exactly 3.5 hours on high. Thank you again!!
Christy says
I’m so happy you like the recipe and I love the lemon/ lime lower carb idea!
Amy says
Haven’t tried it, but I will tonight! I was looking for a low-carb dinner for tonight and was wondering about swapping out the OJ myself! Thanks for the tip!!
JC says
This was so perfect. I’m actually eating it right now 🙂 Every single thing about this recipe is amazing. I’d never even HAD pickled red onions/jalapenos before, let alone made them myself. Followed all the steps, had fun with it, and now have a new favorite recipe for tacos, and inspiration to continue experimenting in the kitchen! Thank you!!
Christy says
Oh that’s so great! The onions really make it fantastic to me too!!
Brenda says
Can I use Boneless Centercut Pork Roast to make this carnitas recipe?
Christy says
I haven’t tried it but you could probably make it work. Pork loin is normally a much larger cut of meat so you just may need to adjust the cooking time. Report back to the rest of us if you try it! 🙂
Ellie Lintal says
Do you think you could freeze them prior to broiling and then broil
before serving? Great to take on vacation as an easy meal!
Christy says
Yes, you could definitely do that! That’s a great idea actually! You should defrost before broiling but it should crisp up perfectly.
Becky says
I specifically had a hunk of pork tenderloin (portioned from a Costco tenderloin) in the freezer and was craving carnitas! This recipe hit the spot! I served with Cilantro Lime Crema, shredded red cabbage, pickled red onion, and sliced avocado- sooooooo goood! I just noticed some of the comments mentioning beer instead of water- I would try that next time!
Christy says
Yay for freezer finds!! I’m pretty much always craving tacos so we’re on the same page and that cilantro lime crema sounds out of this world delicious!
Liesl says
Becky, where in the recipe does it mention to add water? I’d love to put some Corona beer (haha) in this recipe tomorrow but I’m not seeing where I can do that!
Christy says
I edited the recipe since originally posting it and removed that since it wasn’t necessary. It certainly doesn’t hurt it though! Add that corona!
ASTRID STEVENS says
FOLLOWED THE RECIPE ABOVE ON THIS LINK …READ IT OVER THREE TIMES. WHAT BEER…WHAT WATER?
THANK YOU.
PS: MY cROCK POT IS BEGGING FOR MORE LIQUID.
Christy says
I edited the recipe at one point and removed beer from it. You can add about 1/2 cup of beer if you’d like to!
David Camorali says
This is my second time making this wonderful recipe. I topped my corn tortillas with the pickled onions and queso fresco, lime and cilantro and served a side of spanish rice. Absolutely delish!! and will keep this on semi-weekly rotation. It’s so easy and fail- proof because of the slow cooker. Definitely recommend broiling because it’s the key to crispy heaven. Thanks again for this great recipe
Christy says
It’s all about that broiled crispiness! Mmm, just thinking about it makes me want to make this for dinner!
Felipa says
I just made this and it was AWESOME. I wouldn’t change a thing.
David Camorali says
First time on this website but I will be back because truly Love this recipe. So tasty exactly the way it is. I love the crock pot idea to. Just throw everything in and let it do it’s thing, which it did for 6 hours and the tenderloin was perfectly tender and ready to shred. I think the broiler was an excellent idea too and the pork crisped up just enough. I also made the marinated red onions with jalapeños and that plus a few slices of mini red and yellow peppers and sour cream were the toppings we used. Delicious! This recipe is a keeper.
Christy says
Thank you! I love that you love it too!
Carol says
First time at this website and it was spot on easy and delicious! Made the pickled red onions too. Bueno!
Christy says
So happy you liked both of those recipes! Its a winning combo! 🙂
Lisa says
This recipe is so amazing. Thank you-my family loves it and I cannot wait to pass this recipe along and I will follow you for further recipes and inspirations.
Christy says
Thank you for the kind comment! My family loves this one too! 🙂
Dandre says
I have made this several times now and it is so delicious. I have also made it using chicken and it was just as yummy! Every recipe I have made from this site has been delicious!
Christy says
Ooh, I’ve never tried this one with chicken but love that idea! And thank you, I love hearing that people like cooking my recipes!
Kris says
Hello! Do you have a recommendation for best liquid to use, if you don’t have orange juice on hand?
Christy says
Just chicken or veggie broth should be fine. If you want it to be tangier at the end, you can add a little more lime juice. 🙂