Slow Cooker Carnitas

This lean, flavorful Whole30 carnitas recipe is healthy and kid approved! Normally, pork shoulder/butt is used for carnitas but this recipe changes things up by using pork tenderloin.

Why pork tenderloin?…

To be honest with you, I detest fatty cuts of meat. I know, I know. Those fatty cuts tend to be more flavorful but I cannot get past the taste and texture of cooked fat. I’ve tried, I just can’t do it. I’ve learned how to “charm” comparable flavor out of leaner meats through some tricks or the trade, like brining and adding ingredients that enhance flavor. This recipe is a fantastic example of leaner cuts working just as well as their fattier counterparts.

Cooking the pork tenderloin…

Pork tenderloin is a fantastic cut when cooked properly. To avoid dried out pork tenderloin, you really have to monitor the internal temperature using a meat thermometer. Even though this recipe calls for a slow cooker, you can easily insert a meat thermometer into the top of most slow cookers. To achieve medium rare pork tenderloin, you want to halt cooking when the internal temp reaches about 145 degrees F. For medium, or slightly pink pork, halt cooking at 160 degrees F. Just as an FYI, the USDA recommends cooking to medium (160 F). I usually stop the initial cook at 145 F because the meat does cook little more once its shredded and put under the broiler.

Slow Cooker Carnitas

The original source…

Originally, I got this recipe from 40 Aprons. I have changed a few things but much of the recipe has stayed true to its roots. I’ve added more citrus, some tomato salsa, and included a step under the broiler to get the edges of the shredded meat nice and crispy. You can doctor up this recipe further by adding more peppers if you like spicy foods. I make this for my kids so I stop with one half-seeded serrano pepper. Remember, the seeds are what makes the pepper hot, so de-seeding will greatly reduce the level of spice.

How to serve…

You can serve these carnitas in traditional soft corn tortillas with all the fixings’ (crema, red onions/pickled onions, queso fresco/cotija cheese, jalapeño/serrano, cilantro, avocado, and/or lime) for those eaters who are not doing Whole30. For paleo or Whole30 eaters, serve over these delicious citrus and garlic spiced sweet potato fries, tostones, or make chilaquiles. I’ve also made egg “tortillas” for the carnitas to serve as a super fun breakfast. As you can see, these are quite versatile and encourage creativity. Provechito!!!