Slow Cooker Pork Carnitas

This is about as easy as you can get! I used pork tenderloin, but one may also use a shoulder or a butt roast. The original recipe called for 3-4 pounds of pork. I used 2 pork tenderloins, about one pound each. If you go for the larger amount, I would double the juices, spices and onion. The liquid cooks down a bit. Also, I cooked on low for 6 hours; the recipe called for 8-10 hours. I made tacos for the first batch, but possiblities are endless: rice bowl, nachos. I added our homemade green chili, shredded cheddar cheese and lettuce, refried beans and a dollup of sour cream. Yum! Recipe courtesy of www. laurengreutman.com

Ingredients:

• 2 pounds pork tenderloin
• 2 teaspoons salt
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 5 cloves garlic, minced
• 1 large onion, diced
• juice from one lime
• 1/2 cup orange juice

Directions:

Grease the inside of the crock pot. Add the diced onion and then the pork. 

Mix together the remaining ingredients and pour over the pork.

Cook on low for about 6 hours. 

Pull pork apart and voila!