Paleo Carnitas from Pork Tenderloin (Crockpot, Whole30)

1 2-pound pork tenderloin
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

To Serve
olive oil

  1. Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
  2. 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.
  3. Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.
  4. To Serve
  5. 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.
  6. Remove from skillet and drizzle with a little more juice. Serve.

Recipe Notes
  • Wait until you’re ready to serve to sear the meat in the skillet. Keep in the refrigerator in an airtight container with juices drizzled over until ready to serve.
  • I recommend this programmable Crockpot.

Original Recipes visit: Paleo Carnitas from Pork Tenderloin (Crockpot, Whole30) @

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