Pork Tenderloin Carnitas

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.

Course Main Dish

Cuisine Mexican

Prep Time 10 minutes

Cook Time 8 hours

Total Time 8 hours 10 minutes

Servings

Calories 189kcal

Author Christy Gurin

Ingredients

2 lb. pork tenderloin (2-2.5 lbs. is best, may need two tenderloins for this)
1 tsp salt
1/2 tsp. pepper
2 tsp. cumin
1 tsp. oregano
1/2 tsp. chili powder
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 - 2 chipotle chilis in adobo sauce, finely chopped (about 1 Tbsp., can use 1/2 Tbsp. chili powder instead)
1 Tbsp. 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

US Customary - Metric

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.

Nutrition