Pork Tenderloin Carnitas Tacos (Crockpot)

• servings: 6 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

2 lb. pork tenderloin (2-2.5 lbs. is best, may need two tenderloins for this)

1 teaspoon salt

1/2 teaspoon pepper

2 teaspoon cumin

1 teaspoon oregano

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 - 2 chipotle chilis in adobo sauce, finely chopped (about 1 Tbsp., can use 1/2 Tbsp. chili powder instead)

1 Tablespoon 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 (Optional)

Directions

Season

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.

Shred

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.

Serve

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.

Nutrition

• Serving Size: 200 g
• Calories: 189 kcal
• Total Fat: 3 g
• Saturated Fat: 1 g
• Cholesterol: 98 mg
• Sodium: 480 mg
• Total Carbohydrate: 4 g
• Total Sugars: 1 g
• Protein: 32 g