Crockpot Carnitas with Pork Tenderloin or Loin (Paleo, Whole30)

So on our first Chipotle outing during a Whole30, I wandered up to the glass with my phone in my face and ordered off a post I’d found on the Whole30 forums.

“Carnitas and lettuce and, um… extra guac, of course,” I emphasized. “And like 2 cups of each salsa.”

Because, you know, that roasted salsa verde is damn good, but not as good as the one I made!

I was surprised, then, when I liked the carnitas bowl as much as I did, considering there was no, GASP, cheese, and no, ALSO GASP, steak, and no corn salsa and no crunchy chips and generally lots of saying no to lots of things. But what I got instead was crunchy and crisp, tender and juicy, bright and flavorful and garlicky and a little smoky. I left feeling satisfied but not grossly full, and I didn’t immediately need to take a nap or top off my steady caffeine drip.

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.
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for full recipes please see : 40aprons.com