Slow Cooker Pork Carnitas with Corn Salsa and Lime Crema

Slow Cooker Pork Carnitas with Corn Salsa and Lime Crema

Elevating Taco Tuesday with these mouth-watering Slow Cooker Pork Carnitas Paired perfectly with vibrant Corn Salsa and zesty Lime Crema – because every bite should be a fiesta!

Anna Hurley

Recipe -

Prep Time15 Minutes

Servings6

Cook Time195 Minutes

Ingredients

1 tbsp dried oregano (Pork Carnitas)

2 tsps ground cumin (Pork Carnitas)

1 tbsp avocado oil (Pork Carnitas)

2 lbs pork tenderloin (Pork Carnitas)

Half an onion, chopped (approx. 1 cup) (Pork Carnitas)

3 cloves garlic, minced (Pork Carnitas)

2 tsp salt (Pork Carnitas)

2 tbsp lime juice (Pork Carnitas)

5 tbsp fresh orange juice, roughly 1 medium navel orange juiced (Pork Carnitas)

12 Corn or flour tortillas (Pork Carnitas)

2 cups corn, grilled or steamed (corn salsa)

¼ cup red onion, diced (corn salsa)

1 large avocado, diced (corn salsa)

1 clove garlic, minced (corn salsa)

2 tbsp lime juice (corn salsa)

2 tbsp olive oil (corn salsa)

1 tsp salt (corn salsa)

¼ tsp cumin (corn salsa)

½ cup cilantro, chopped finely (corn salsa)

1 cup sour cream (Lime and Cilantro Crema)

2 tbsp mayonnaise (Lime and Cilantro Crema)

½ cup cilantro, chopped finely (Lime and Cilantro Crema)

1 lime, zest and juice (Lime and Cilantro Crema)

1 clove garlic (Lime and Cilantro Crema)

1 tsp salt (Lime and Cilantro Crema)

Directions

For the Lime & Cilantro Crema:

Place all ingredients into a blender or food processor and blend until smooth.
Transfer to a jar and set aside in refrigerator until ready to serve.

For the Corn Salsa:

Add all your salsa ingredients into a medium bowl, toss to combine and store in the refrigerator until ready to serve.

For the Pork Carnitas:

Add 1 tbsp dried oregano, 2 tsp ground cumin and 1 tbsp avocado oil to a small bowl, whisk together until combined.
Place your tenderloin on a cutting board and pat dry.
Coat pork in the rub, gently massaging in until fully coated on all sides.
Place seasoned tenderloin in your slow cooker.
Add half onion, garlic, salt, lime juice and orange juice to slow cooker.
Cover and cook on HIGH 4 to 6 hours, or LOW 6 to 8 hours.
When pork is ready and fully cooked the internal temperature will read 145 degrees F and meat will be easy to separate with a fork.
Shred tenderloin in the slow cooker with 2 forks. Do not discard any juices.

When you're ready to serve:

Heat a skillet over medium heat, add a drizzle of avocado oil and continue heating skillet until oil is hot.
When oil is hot, add shredded pork, just enough to cover the bottom of the skillet, do not overcrowd the pan. Ladle a small amount of the juice over the meat in the skillet and cook until liquid has evaporated and the bottom of meat is browned.
Flip over and cook on the other side until browned. Transfer to a bowl and repeat with any remaining tenderloin in the slow cooker. Once all your pork has been seared, drizzle with any remaining juice from the slow cooker and serve immediately.
Warn your corn tortillas and top carnitas with some corn salsa and lime crema. Enjoy!

15 minutes

Prep Time

195 minutes

Cook Time

Servings

Directions

For the Lime & Cilantro Crema:

Place all ingredients into a blender or food processor and blend until smooth.
Transfer to a jar and set aside in refrigerator until ready to serve.

For the Corn Salsa:

Add all your salsa ingredients into a medium bowl, toss to combine and store in the refrigerator until ready to serve.

For the Pork Carnitas:

Add 1 tbsp dried oregano, 2 tsp ground cumin and 1 tbsp avocado oil to a small bowl, whisk together until combined.
Place your tenderloin on a cutting board and pat dry.
Coat pork in the rub, gently massaging in until fully coated on all sides.
Place seasoned tenderloin in your slow cooker.
Add half onion, garlic, salt, lime juice and orange juice to slow cooker.
Cover and cook on HIGH 4 to 6 hours, or LOW 6 to 8 hours.
When pork is ready and fully cooked the internal temperature will read 145 degrees F and meat will be easy to separate with a fork.
Shred tenderloin in the slow cooker with 2 forks. Do not discard any juices.

When you're ready to serve:

Heat a skillet over medium heat, add a drizzle of avocado oil and continue heating skillet until oil is hot.
When oil is hot, add shredded pork, just enough to cover the bottom of the skillet, do not overcrowd the pan. Ladle a small amount of the juice over the meat in the skillet and cook until liquid has evaporated and the bottom of meat is browned.
Flip over and cook on the other side until browned. Transfer to a bowl and repeat with any remaining tenderloin in the slow cooker. Once all your pork has been seared, drizzle with any remaining juice from the slow cooker and serve immediately.
Warn your corn tortillas and top carnitas with some corn salsa and lime crema. Enjoy!