Diy and ideas
These Crockpot carnitas are made in the slow cooker for a super easy paleo or Whole30 dinner. Pork loin or tenderloin makes these Crockpot carnitas a budget-friendly, healthy Mexican recipe, and they’re so full of flavor! Used in my Whole30 carnitas chilaquiles recipe, as well as my copycat Chipotle carnitas bowl.
I was never a huge fan of carnitas before my first Whole30. Nah, I didn’t have anything against the Mexican pulled pork, but I’d always, always opt for steak if given the chance. Problem is…
Crockpot Carnitas from Pork Tenderloin (Paleo, Whole30, Low Carb, Keto)
Whole30 Crockpot carnitas made from pork tenderloin or pork loin in the slow cooker. An easy, healthy Mexican dinner recipe that's paleo, Whole30, low carb, and keto.
Course Main Course
Cuisine Mexican
Keyword dinner, keto, mexican, whole30
Prep Time 10 minutes
Slow Cooker Time 4 hours
Total Time 10 minutes
Servings
6
servings
Calories 213 kcal
Ingredients
Rub
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon avocado oil or olive oil
Crockpot Carnitas
2 pounds pork tenderloin or loin
1/2 onion chopped
3 cloves garlic minced
1 jalapeño chopped
2 teaspoons salt
Juice of one lime
Juice of one navel orange
To Serve
avocado oil
Equipment Needed
slow cooker
Instructions
Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over 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, the 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.
To Serve
Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
Remove from skillet and drizzle with a little more juice. Serve.
Recipe Notes
It's important that you do not use a WHOLE pork loin but the recommended poundage. If you use a whole pork loin, you will not have enough liquid. If you would like to up your poundage, simply multiply the sauce ingredients to make up for the extra meat!
Wait until you're ready to serve to sear the meat in the skillet. Keep in the refrigerator in an airtight container with juices drizzled over until ready to serve.
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Source
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