Crock Pot Pork Carnitas
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The Super Bowl almost coming up and I have a whole week planned next week of Super Bowl food. To be perfectly honest I never watch the game, I just enjoy the yummy party food and the commercials. BTW, I loved the Doritos commercial last year and can’t wait to see what they have for this year. Anyway, food is a big party of the party for me. I have some good recipes in store for you. Today’s crock pot pork carnitas recipe would be a great addition to your Super Bowl menu though. However, I originally just made it as a good old dinner you can toss in the crockpot!
It is a Mexican meat recipe that is very similar to the Slow Cooker Chicken Tacos Verde I have shared before. Â It was a hit with the family and I had leftovers to freeze for another meal. Â My “go to” second round with the recipes tend to be quesadillas and tostadas. Â This meat will be yummy for either one of those too! Â So grab a roast and your crockpot and get cooking! Â You won’t be disappointed with these crock pot pork carnitas.
Crockpot Pork Carnitas
Real Mom Kitchen
Ingredients
- 2 lb. pork tenderloin roast
- 1 medium onion diced
- 1 tsp cumin
- 1 16 oz jar salsa verde
- 1 10 oz can Ro*Tel (I used mild)
- tortillas
- desired toppings – cheese cilantro, salsa, sour cream, lettuce, avocado, lime juice, etc.
Instructions
- Place the roast in the crock pot followed by the onion.
- Sprinkle the cumin over the roast and onions, then add the salsa and Ro*Tel.
- Cook on low for 8-10 hours until tender.
- One cooked, remove roast from crock pot and shred.
- Drain juice out of crock pot reserving some in a bowl. You want to leave the tomatoes, onion, etc and just remove the juice.
- Add the meat back to the crock pot. Stir in with the veggies.
- Add some of the reserved juice to the meat until nice and moist.
- Serve on tortillas with desired topping.
Adapted from The Girl Who Ate Everything.
