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Slow Cooker Meat Tenderloin Carnitas Recipe

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★★★★★

4.9 from 535 reviews

This Slow Cooker Meat Carnitas recipe features tender meat loin or tenderloin slow-cooked to perfection with a flavorful blend of oregano, cumin, garlic, jalapeño, and citrus juices. After slow cooking, the pork is shredded and quickly seared in a skillet to develop crispy, caramelized edges, making it an ideal filling for tacos, burritos, or a hearty main dish.

Ingredients

Scale

Dry Rub

  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon avocado oil (or olive oil)

Main Ingredients

  • 2 pounds meat tenderloin (or boneless meat loin)
  • half of one onion (chopped, approximately 1 cup)
  • 3 cloves garlic (minced)
  • 1 medium jalapeño (stem removed, chopped)
  • 2 teaspoons salt (more or less to taste)
  • 2 tablespoons fresh lime juice (juice from 1 medium lime)
  • 4–5 tablespoons fresh navel orange juice (juice from 1 medium navel orange)
  • avocado oil (for searing)

Instructions

  1. Prepare the Carnitas Rub: In a small bowl, whisk together 1 tablespoon dried oregano, 2 teaspoons ground cumin, and 1 tablespoon avocado oil until well combined to make the rub.
  2. Prepare the Meat: Place 2 pounds of pork tenderloin or boneless meat loin on a cutting board and pat dry thoroughly with paper towels to ensure the rub adheres well.
  3. Apply the Rub: Coat the pork tenderloin evenly with the carnitas rub, gently massaging it into all sides of the meat until fully coated. Place the seasoned meat into the slow cooker.
  4. Add Vegetables and Juices: Add half of a chopped onion, 3 cloves of minced garlic, 1 chopped jalapeño, 2 teaspoons salt, 2 tablespoons fresh lime juice, and 4-5 tablespoons fresh navel orange juice into the slow cooker with the meat.
  5. Slow Cook the Meat: Cover the slow cooker with its lid and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours. Check occasionally. The pork is done when the internal temperature reaches 195°F and it shreds easily with a fork.
  6. Shred the Meat: Once cooked, carefully shred the tenderloin inside the slow cooker using two forks, or remove the meat to a cutting board and shred it, reserving any juices to keep the meat moist.
  7. Store or Continue: If not serving immediately, transfer shredded pork and juices to an airtight container and refrigerate. Otherwise, proceed to searing.
  8. Heat the Skillet: Warm a medium skillet over medium heat. Add a drizzle of avocado oil and heat until the oil is hot and shimmering.
  9. Sear the Carnitas: Add a thin, even layer of shredded meat to the skillet without overcrowding. Ladle a small amount of reserved carnitas juice over the meat. Cook until the liquid evaporates and the bottom forms a browned, crispy crust.
  10. Flip and Crisp the Other Side: Flip the meat to lightly brown the other side. Transfer the browned carnitas to a large bowl.
  11. Repeat Searing: Repeat the searing process with remaining shredded meat, always adding a bit of reserved juice and allowing the meat to become crispy.
  12. Serve: Once all the carnitas are seared, drizzle a small amount of reserved juices over the meat and serve immediately with desired accompaniments.

Notes

  • For a spicier carnitas, include the jalapeño seeds or add extra fresh jalapeños.
  • Use a meat thermometer to ensure the meat has reached a safe internal temperature of 195°F for ideal shredding texture.
  • Leftover carnitas can be refrigerated for up to 3 days or frozen for up to 3 months.
  • If you prefer, the shredded meat can be crisped in the oven broiler instead of the skillet for a hands-off approach.
  • Serve with corn or flour tortillas, fresh cilantro, diced onions, and lime wedges for classic carnitas tacos.

Keywords: slow cooker carnitas, meatcarnitas recipe, shredded meat, Mexican pork recipe, slow cooked meattenderloin, carnitas tacos

Find it online: https://jedentaglecker.com/slow-cooker-pork-tenderloin-carnitas-recipe/