Crockpot Carnitas Recipe

Name: Crockpot Carnitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds Pork Tenderloins; 4 cloves Garlic, Pressed; 2 teaspoons Olive Oil; 1 teaspoon Salt; 1/2 teaspoons Black Pepper; 1 teaspoon Ground Cumin; 1- 1/2 cup Cilantro, Snipped; 1 cup Salsa, Use Any Variety; 1/4 cups Chicken Broth; 1/4 cups Tequila (or Beer Works Too); 1 can (4 Oz. Size) Chopped Green Chilies; 1 whole Orange, Juiced; 12 whole Flour Tortillas, Warmed, To Serve

Servings: persons

4 pounds Pork Tenderloins
4 cloves Garlic, Pressed
2 teaspoons Olive Oil
1 teaspoon Salt
1/2 teaspoons Black Pepper
1 teaspoon Ground Cumin
1- 1/2 cup Cilantro, Snipped
1 cup Salsa, Use Any Variety
1/4 cups Chicken Broth
1/4 cups Tequila (or Beer Works Too)
1 can (4 Oz. Size) Chopped Green Chilies
1 whole Orange, Juiced
12 whole Flour Tortillas, Warmed, To Serve

1
Place pork in the crockpot.
2
Sprinkle with garlic, oil, salt, pepper and cumin.
3
Top with cilantro, salsa (I like to use Chi-Chis Original), broth, tequila, green chilies, and orange juice.
4
Cover and cook on low for about 68 hours.
5
Shred pork with two forks and continue to cook until heated through.
6
Serve on a tortilla with shredded cheese, sliced avocado, red onion, tomat , lettuce and fresh cilantro.
7
Enjoy!

2263

kcal

Calories

Fat

234

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 pounds Pork Tenderloins, 4 cloves Garlic, Pressed, 2 teaspoons Olive Oil, 1 teaspoon Salt, and more.

Yes, Crockpot Carnitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crockpot Carnitas

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