Slow Cooker Pork Tenderloin Carnitas

Shown here with steamed fresh asparagus from my garden, fresh winter salsa, Citrus-Pickled Red Onion With Jalapeño (which I thought was at its best flavor about 2 hours after I made it), and a big dollop of Nonfat plain Greek yogurt. Really, you won’t know it’s not sour cream, but your cardiologist will. You could also use the pork as a burrito or taco filling. You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

~2 lbs pork tenderloin (a package of 2 will do it)

1 lime

1-2 oranges

½ cup beer

1 Tbsp apple cider vinegar

2½ tsp ground chipotle pepper

2 tsp cumin

1½ tsp Mexican oregano

½ tsp ground Aleppo pepper (can substitute ancho or chili powder)

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp pepper

¼ cup chopped fresh cilantro

Preparation:

1.) Juice the lime and orange(s). You’ll need all the juice from the lime and ½ cup of orange juice. (I ended up needing two oranges, as mine were small.) Add the beer and vinegar; set aside. Measure out the dry ingredients (chipotle through pepper); set aside.

2.) Trim the silvery membranes and any excess fat from the pork. Cut each tenderloin into 4 pieces, and place in the slow cooker pot.

3.) Stir the dry ingredients together until well combined. Rub all over the pork pieces.

4.) Pour in the beer & juices, cover, and cook for 6-8 hours on low.

5.) Shred the pork with 2 forks, scoop it out with a slotted spoon or sieve, and spread out on a rimmed baking sheet. Place under broiler for 5-10 minutes.

6.) While the pork is crisping up, pour the cooking juices into a small pot. Bring to a boil on the stove, & cook until reduced to about 1/2 – 1 cup. Mix back into pork when both are done.

7.) Sprinkle chopped cilantro over all.

Slow Cooker Pork Tenderloin Carnitas

Servings: 6
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Ingredients

2 lbs pork tenderloin (a package of 2 will do it), trimmed
1 lime
1 to 2 oranges
½ cup beer
1 Tbsp apple cider vinegar
2½ tsp ground chipotle pepper
2 tsp cumin
1½ tsp Mexican oregano
½ tsp ground Aleppo pepper (can substitute ancho or chili powder)
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp pepper
¼ cup chopped fresh cilantro

Directions

1.) Juice the lime and orange(s). You’ll need all the juice from the lime and ½ cup of orange juice. Add the beer and vinegar; set aside. Measure out the dry ingredients (chipotle through pepper); set aside.
2.) Trim the silvery membranes and any excess fat from the pork. Cut each tenderloin into 4 pieces, and place in the slow cooker pot.
3.) Stir the dry ingredients together until well combined. Rub all over the pork pieces.
4.) Pour in the beer & juices, cover, and cook for 6-8 hours on low.
5.) Shred the pork with 2 forks, scoop it out with a slotted spoon or sieve, and spread out on a rimmed baking sheet. Place under broiler for 5-10 minutes.
6.) While the pork is crisping up, pour the cooking juices into a small pot. Bring to a boil on the stove, & cook until reduced to about 1/2 – 1 cup. Mix back into pork when both are done.
7.) Sprinkle chopped cilantro over all.