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Servings:

Slow Cooker Carnitas

Pork Tenderloin gets cooked low and slow during the busy workday with a delicious sauce made right in the blender requiring no chopping. The carnitas sauce cooks with the meat to develop a delightful flavor, perfect for tender tacos when you get home.

Total Time

8hr 10min

5.0

1 Rating

Author: The Anchored Kitchen

Servings:

Ingredients

•

1 pckg
(2.5 lb)

Pork Tenderloin

or Small Boneless Pork Shoulder Roast or Boston Butt

•

1 bag
(10 oz)

Frozen Chopped Onions

or 1 Onion, chopped

•

1 tsp

Chopped Garlic

•

2 tsp

Chili Powder

•

1 Tbsp

Ground Cumin

•

1 Tbsp

Dried Oregano

•

2 Tbsp

Apple Cider Vinegar

•

2 tsp

Kosher Salt

•

1 tsp

Ground Black Pepper

•

3/4 cup

Olive Oil

For Assembly

•

to taste

Fresh Cilantro

(optional)

•

as needed

Small Corn Tortillas

or Small Flour Tortillas

•

to taste

Chopped Onions

Cooking Instructions

Place the Pork Tenderloin (1 pckg) on a cutting board. Pat the tenderloins dry with paper towels. Using a pairing knife, insert the knife under the silver skin on the tenderloin and slice along the meat to cut away any silver skin on the tenderloin. Each tenderloin will have a small spot of silver skin.

Once the silver skin is removed, cut the tenderloins into three pieces each for a total of six pieces of tenderloin.

In a blender combine 2 cups of Frozen Chopped Onions (1 bag) , Garlic (1 tsp) , Chili Powder (2 tsp) , Dried Oregano (1 Tbsp) , Ground Cumin (1 Tbsp) , Kosher Salt (2 tsp) , Ground Black Pepper (1 tsp) , Apple Cider Vinegar (2 Tbsp) , and Olive Oil (3/4 cup) .

Empty any remaining frozen chopped onions into the bottom of the slow cooker. Top with the pork tenderloin pieces, then the sauce from the blender.

Place the lid on the slow cooker and set it to cook for 8 hours on low or 4 hours on high.

Once cooked, shred the pork tenderloins in the sauce and serve on Small Corn Tortillas (as needed) with your favorite toppings like Fresh Cilantro (to taste) and Onions (to taste) .

Author's Notes

You can blend the sauce and combine it with the uncooked meat in a freezer-gallon-sized bag.
The uncooked meat and sauce can be frozen together for three months.
To make it, simply defrost it in the fridge overnight then place it in the slow cooker the following morning.

To make this recipe in an Instant Pot instead of a slow cooker:
Follow the steps through step 4 then place everything in the instant pot instead of the slow cooker. Cook under pressure for 40 minutes, then allow it to sit for 10 minutes.
After 10 minutes, quick release the steam. Open the lid and shred.

Nutrition Per Serving

CALORIES

465

FAT

31.3 g

PROTEIN

40.2 g

CARBS

4.7 g