Slow Cooker Pork Tenderloin Carnitas


I’m as big of a fan of the slow cooker as the next gal but I just haven’t had too many impressive experiences with it.  The dishes always come out okay..but thats just about it, just okay.  Yesterday I was crunched for time and we had pork tenderloin in the fridge with minimal other ingredients so I thought I’d try to throw something together in the morning that could slow cook all day.  Darn good thing I did because it completely wowed me and we all enjoyed it so much.  These carnitas make the perfect taco but I have plans to use the leftovers for quesadillas and grilled sandwiches as well.  The pork comes out so incredibly juicy and literally fell apart when I tried to take it out of the cooker with tongs.  And putting it under the broiler after shredding it gives random pieces that nice crust that I love so much.  Keeping this recipe in my back pocket for simple and full of flavor.


Slow Cooker Pork Tenderloin Carnitas


2 Pork Tenderloins

1 Tablespoon Olive Oil

1 Teaspoon Salt

2 Tablespoons + 1 Teaspoon Taco Seasoning (here is my recipe)

2 Tablespoons Tomato Paste

1 4-Ounce Can Fire Roasted Diced Green Chillies

1/2 Cup Chicken Stock


Place pork in the slow cooker, drizzle with olive oil, sprinkle with salt and taco seasoning and rub the oil and seasonings into all sides of the pork well.  In a separate bowl whisk together tomato paste, chillies and chicken stock and pour over the pork.  Cover and cook for 8 hours on low or until pork is fall-apart tender.  Remove pork, place in an oven safe dish and shred it.  Spoon desired amount of the juices over the pork and place under the broiler until pork is just starting to crisp up.  Serve on tortillas with favorite toppings.  Serves 8-10.