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About This Recipe
Let’s take a trip to Mexico without leaving the kitchen! 😉 Carnitas, which actually means “little meats,” are a Mexican cuisine staple. And these Pork Tenderloin Carnitas are incredibly juicy, tender, with just the right amount of char!
They’re a perfect protein to make and enjoy all week, and all you have to do is add a few simple ingredients to your Crockpot and broil at the end. It’ll be a recipe you turn to countless times again!
Add this delicious shredded pork to a sandwich or to top a salad, stuff it in some warm tacos, or enjoy with rice and veggies like in my Carnitas Burrito Bowls. With so many ways to enjoy, you’ll never get bored!
While the Crockpot does all of the work, put your feet up and sip your drink like you’re actually lounging beach or poolside in Mexico!
And if you love how easy and simple this recipe is, check out my Crock Pot Salsa Verde Chicken or Mexican Ground Turkey Taco Meat for delicious Mexican flavors!
Why You’ll Love These Pork Carnitas
- They’re so easy to make! The Crockpot does all the work.
- Tender, juicy flavorful pork with perfectly broiled ends! Tastes like the real dang deal 😋
- Perfect for meal prep! If you do anything for meal prep, prepare some protein you can easily use throughout the week! These carnitas are a great, simple option.
- Low in carbs and fat and protein packed.
- So versatile! Use these carnitas in tacos, burritos, bowls, salads, sandwiches and more!
- Pork tenderloin – You can also use pork shoulder or butt. I used the tenderloin to keep the fat lower.
- Orange – The fresh, sugary juices help pack the carnitas with incredible flavor and crisp them up!
- Lime – For more dimension of flavor and tang.
- Spices – I used salt, pepper, oregano, chili powder, onion powder, and garlic powder.
- Cilantro – Make these carnitas taste so fresh!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Add pork tenderloin to the Crockpot with orange juice, lime juice, and spices.
2. Cook on low heat for 6-8 hours or high for 3-4 hours. Pork should be easily fall apart when finished.
3. Use two forks to shred pork. (Or your Kitchen Aide!) Adjust seasoning level if desired and simmer another 30 minutes.
4. Preheat the broiler and transfer shredded pork to a baking sheet lined with aluminum foil. Spread out in a medium-thin layer, leaving any juices in the Crock-Pot.
5. Broil on low for about 5 minutes until it starts to get crisp but is not burnt or dried out.
6. Remove pork and toss with reserved cooking liquid to moisten. Stir in fresh cilantro, then enjoy!
Favorite Ways To Eat Pork Carnitas!
- Make a sandwich! Add this juicy meat to a hamburger bun or potato roll and top with some fresh slaw and pickled red onion.
- Fill up a bowl. Use whatever you like! Rice, cauliflower rice, sweet potatoes, grilled fajita veggies, shredded cheese, pico de gallo. For an easy recipe, try my Meal Prep Burrito Bowls!
- Toss in a salad. For lighter fare, top a big bowl of greens (I love romaine) with carnitas, red onions, fajita veggies, and dressing of your choice.
- Stuff some tacos! Scoop those carnitas into a taco or soft tortilla! Top with sour cream, cheese, guacamole, and salsa!
Can I cook this pork tenderloin carnitas recipe in the instant pot?
Yes! You can make these pork carnitas in the instant pot. Just add all the pork ingredients to the instant pot (you can sear the pork first if you want!) then set for 45 minutes and let naturally release. Once pork is done, shred with two forks or Kitchen Aid and broil.
What is a pork tenderloin?
A pork tenderloin is a lean cut of pork that normally comes in a package with two, slender loins. If you can’t find pork tenderloins, you can use other cuts of pork but be sure to note that they will have a higher fat content.
Can I freeze this recipe?
Yes, this recipe is great for meal prepping in bulk. To freeze, let pork carnitas cool to room temperature. Add pork to a freeze size plastic bag or portion into smaller size sandwich bags (for easy thawing)!. Press bag flat, squeeze out excess air to prevent freezer burn. Seal, label and freeze for up to 3 months.
All recipes by Lauren Levy. Photos by Sierra Inn.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
The BEST Pork Tenderloin Carnitas (Crockpot)
Ingredients
- 2.5 lb. pork tenderloin may need two tenderloins for this
- 1/2 cup fresh squeezed orange juice (120g) about 2 oranges
- 1 Tbsp fresh squeezed lime juice
- 1/2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp EACH: oregano & salt
- 1/2 tsp EACH: black pepper, onion powder & garlic powder
- 2 Tbsp fresh chopped cilantro
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Instructions
- Place pork tenderloins in Crock-Pot. Add fresh squeezed orange and lime juice, and sprinkle with all the spices. Toss around.
- Cook on low heat for 6-8 hours or high for 3-4 hours. Pork should be easily shreddable when done. Use two forks to shred pork. Taste and add more salt, if desired, then simmer another 30 minutes so the shredded pork can absorb the juices.
- Preheat the broiler and transfer shredded pork to a baking sheet lined with aluminum foil. 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 browned along the edges but is not burnt or dried out. Remove pork and toss with reserved cooking liquid to moisten. Stir in fresh cilantro and enjoy!
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
