One of our easy and favorite dishes! Maybe you can use the Insta-Pot if you own one!
2 pounds pork tenderloin or loin
1/2 onion chopped
3 cloves garlic minced
1 jalapeño chopped
2 teaspoons salt
Juice of one lime
Juice of one navel orange
Pork Tenderloin Rub:
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon olive oil
Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.
Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
Remove from skillet and drizzle with a little more juice. Serve.
It's important that you do not use a WHOLE pork loin but the recommended poundage. If you use a whole pork loin, you will not have enough liquid. If you would like to up your poundage, simply multiply the sauce ingredients to make up for the extra meat!
Group Class Programming for Friday, January 19, 2018:
10 Walking Lunge steps (53/35# kb)
5 Weighted Pull-Ups (25/15# db)
10 dumbbell Hang Squat Cleans (25/15#)
5 Chest-To-Bar Pull-Ups