Crock-Pot Carnitas

This California girl LOVES authentic Mexican flavors! Living in Tennessee has made it a challenge to find them in local eateries (I’m still trying!). I’m also doing The Whole30 way of eating and was looking for some Mexican inspired dishes to add to the rotation. Also, quality pork roasts were available at a good price… it was kismet!

The Rock Star played a show to entertain the troops overseas and was lucky enough to be able to extend his trip and visit Istanbul for a few days. As a result, I came up in the spices department! I knew he’d be visiting the world renowned Spice Bazaar so, like any good food centric wife would do, I gave him a detailed list! Cumin was on that list and it did not disappoint! So pungent and earthy! I could not wait to put it to good use!

Ingredients

Rub

• 2 tablespoons dried oregano

• 2 tablespoons ground cumin

• 2 tablespoons avocado or olive oil

Crockpot Carnitas

• 2 pounds pork tenderloin or loin

• 1 onion chopped

• 5 cloves garlic minced

• 1 jalapeño chopped (deseed for a less spicy result)

• 3 teaspoons salt

• Juice of two limes

•. Zest of one navel orange

• Juice of two navel oranges

Instructions

1 Pat pork tenderloin dry with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.

2 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.

3 Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.

To Serve

1 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. Repeat in batches if necessary. This step does not take long. DO NOT SKIP IT.

2 Remove from skillet and drizzle with a little more juice. Serve.

The Whole30 does not permit breads

and grains. Before I was eating this way,

I would have eaten this with tortillas

and beans but instead, served them

atop shredded cabbage, with

fresh tomatoes, avocados, salsa and

a squeeze of lime!

I did not miss the tortillas or beans!

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One Comment Add yours

  1. Gregg & Lori Beeson says:

    Wowza, this looks fabulous!! Your CA longhorn friend in Tennessee

    On Sat, Jun 30, 2018 at 2:29 PM The Swearing Mom’s Guide To Life wrote:

    > TheSwearingMom posted: “This California girl LOVES authentic Mexican > flavors! Living in Tennessee has made it a challenge to find them in local > eateries (I’m still trying!). I’m also doing The Whole30 way of eating and > was looking for some Mexican inspired dishes to add to the r” >

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