Monday night's dinner was crockpot carnitas and we ate leftovers for days.
Pork tenderloin ready to cook on low, coated in a rub.
The pork, cooked and shredded.
Fixings for carnitas
I ate mine as nachos. We made homemade chips out of corn tortillas. They were SO good - our kids LOVED them!
My nachos
You could also make these as burrito bowls with rice and beans, top a simple salad with the pork, serve in tacos or quesadillas or put on a bun with some barbecue sauce. So many options for leftovers! We ate these all week. My kids loved them as quesadillas (we added cheese, chopped peppers and corn into the quesadillas and toasted them on the griddle).
Ingredients:
~ 3 lb pork tenderloin
1 bay leaf
1 1/2 cups of water
The Rub:
2 Tbsp of chili powder
2 tsp of cumin
1 tsp of ground coriander
1/2 tsp ground cloves
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp oregano
Directions:
Make your rub by combining all the ingredients in a small bowl.
Rub down all of the pork tenderloin and place in the slow cooker. Pour in the water being careful not to wash all the rub off the tenderloin(s). Add the bay leaf and cook on low for 6 -8 hours. I've never had a problem with the water all being absorbed but if you notice that happening simply add a little more. Once cooked the pork will shred easily with two forks right in the slow cooker. Stir to coat in the juices.
Serve as suggested above as carnitas, nachos or bowls with:
avocado
shredded lettuce
chopped tomatoes
sour cream or greek yogurt
shredded cheese
salsa
guacamole
or whatever your favorite toppings are!
I love this meal because it makes SO much and is very filling and tasty!
For 21 day fixers, measure the pork in your red container and any toppings/sides as you normally would.
This recipe was originally found on
No comments:
Post a Comment