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Slow Cooker Carnitas
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Ingredients
5
lb
pork tenderloin
4 pieces
2
tsp
salt
or to taste
1
tsp
pepper
or to taste
2
tbsp
dried oregano
1
tbsp
cumin
1
tbsp
minced garlic
3/4-1
cup
orange juice
~3 oranges
1
cup
vegetable broth
1
medium
onion
yellow
1
lime
2
fresh oranges
Instructions
Slow cook
Cut pork tenderloins into smaller chunks. I usually get 5-6 chunks out of each tenderloin piece
Season generously with salt, pepper, oregano, and cumin
Place seasoned tenderloin chunks into slow cooker (at least 6qt capacity)
Slice onion and add to slow cooker
Mix the juice of 3 oranges (or 3/4-1 cup orange juice) with 1 cup of vegetable broth and the minced garlic
Gently pour mixture on top of pork tenderloin. I try not to "wash" off the seasoning
Add orange slices (from 1 fresh orange) evenly on top (optional)
Cover and cook on low for 8 hours
Broil
Remove pork tenderloin from juices and shred. Discard orange slices
Add shredded pork to a half sheet pan. Its okay if its crowded...that will help retain moisture
Collect 2 cups of juices from crockpot and gently/evenly pour over pork tenderloin in the sheet pan
Broil on top shelf in oven until the top layer is slightly charred/crisp. I monitor closely in 1-2 minute intervals
Remove from oven and drizzle with the juice from one final orange and one lime
Serve immediately or store in shallow containers to cool before storing in fridge
Notes
Nutrition facts will vary depending on exact items and amounts used.
This recipe could easily be "halved" for a smaller yield!
Nutrition
Serving:
1
serving
|
Calories:
197
kcal
|
Carbohydrates:
4
g
|
Protein:
32
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.1
g
|
Cholesterol:
98
mg
|
Sodium:
452
mg
|
Potassium:
654
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
93
IU
|
Vitamin C:
12
mg
|
Calcium:
26
mg
|
Iron:
2
mg
Servings:
15
servings
Calories:
197
kcal