Paleo Carnitas with Pork Loin (Whole30, Crockpot)

Paleo Carnitas with Pork Loin (Whole30, Crockpot)

These paleo carnitas are made with pork loin in the Crockpot for a super easy Whole30 dinner. Pork loin makes these paleo carnitas super budget-friendly, and they’re full of flavor, making them perfect for a Chipotle copycat Whole30 carnitas bowl! These paleo carnitas are made easily with this awesome Crockpot.

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.

Paleo carnitas made from pork tenderloin in the Crockpot. These paleo carnitas are made with pork tenderloin in the Crockpot for a super easy Whole30 dinner. Pork tenderloin makes these paleo carnitas super budget-friendly, and they're full of flavor, making them perfect for a Chipotle copycat Whole30 carnitas bowl like you'd get at Chipotle!

Ingredients

• 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

Pork Tenderloin Rub

• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon olive oil

To Serve

• olive oil

Instructions

1. Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
2. 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.
3. Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.
4. To Serve
5. Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
6. Remove from skillet and drizzle with a little more juice. Serve.

Recipe Notes

It's important that you do not use a WHOLE pork loin but the recommended poundage. If you use a whole pork loin, you will not have enough liquid. If you would like to up your poundage, simply multiply the sauce ingredients to make up for the extra meat!

Wait until you're ready to serve to sear the meat in the skillet. Keep in the refrigerator in an airtight container with juices drizzled over until ready to serve.

Recipe Source:40aprons.com