🌮 What Makes This Recipe So Good
This easy pork carnitas recipe has been a favorite of mine for years. It’s just SO good! It uses your choice of pork tenderloin or pork loin, so you end up with unbelievably tender, juicy meat. Plus, the perfect amount of lime and orange juices tenderizes the pork even more while adding a delicious citrus flavor. Speaking of flavor, there’s SO MUCH of it here. Oregano and cumin, onion and garlic and jalapeño, lime and orange juices, not to mention the pork itself. It’s a simple recipe with just a handful of ingredients, but wow do they have a big impact! Cooking carnitas in the Crockpot means you have an incredible, flavorful, protein-packed Mexican dinner waiting for you when you get home. Just add the meat to tortillas or a salad with your favorite toppings, or even just eat it as-is. You’re all set!
👩🏼‍🍳 Chef’s Tips
You’ll be tempted to skip the sear, but I’m telling you… DON’T. I mean, you can, but I really recommend the extra step. Browning the pork carnitas after it comes out of the slow cooker really makes a big difference. The meat gets just a little crisp on the edges, and it’s so, so good. You even get a little caramelization from the juices. Don’t worry, though, it doesn’t make the pork dry or tough at all. Whether you use pork loin or pork tenderloin for your slow cooker carnitas, make sure you only use 2 pounds! This recipe is written for 2 pounds of pork. If you use a whole pork tenderloin (or pork loin), you won’t have enough cooking liquid unless you adjust the amounts for all the other ingredients to match. Don’t let the ingredients list fool you. The recipe doesn’t call for a ton of liquid, because you really don’t need more than we’re using. The lime and orange juices keep the pork loin or tenderloin moist while the slow cooker warms up. From there, the pork starts to release its natural juices. You’ll actually end up with a little more liquid than you start with.
Crockpot Carnitas Recipe Variations
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