Hi guys, back with another recipe! I’m typically not a fan of pork, but I do love pulled pork. It’s weird, I know, but it’s also like how some people like ketchup, but don’t like tomatoes. Do y’all have any quirky food preferences like that?!
Being born and raised in San Antonio, I have grown up absolutely loving Mexican food. (SA has the best Mexican cuisine without a doubt.) The Shrayber household also loves Mexican food, so I I thought I would try my hand with this easy crockpot carnitas recipe! It turned out amazing.
Crockpot Carnitas
Ingredients
- 1/2 onion chopped
- 3 cloves garlic minced
- 1 jalapeño chopped
- 2 teaspoons salt
- Juice of one lime
- Juice of one navel orange
Rub
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon avocado oil or olive oil
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.
- 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 the 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.
If you’re looking for another Mexican recipe to try, check out my Taco Macaroni Skillet recipe!
xo, Jaime