I am not a huge fan of Mexican food, primarily because I do not care for cumin. However, these carnitas are wonderful and allow me to fix a taco night that everyone loves. They are cooked in the slow cooker and so incredibly simple. I just use a pork tenderloin for our family as listed in the recipe – but for a large crowd you could use a pork loin. We serve these up with Mission Carb Balance Tortillas. Enjoy!
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 pork tenderloin
- 2 bay leaves
- 2 cups chicken broth
- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl.
- Coat the pork tenderloin with the mixture
- Prepare your slow cooker and place the bay leaves on the bottom.
- Place the well coated pork on top of the bay leaves.
- Pour the chicken broth around the pork, carefully trying to not remove the spices from the pork.
- Cover and cook on low for 9 1/2 hours – turning the meat over after 5 hours.
- When the pork is finished shred it with a fork.
- Cover a baking sheet with aluminum foil and spread the pork out evenly on the sheet
- Broil for 5- 10 minutes to crisp the meat.
- Spoon the broth from the slow cooker over the meat to keep it moist.
- Serve and enjoy!
Note – to serve more people you can use a both tenderloins, a pork loin, or a shoulder roast. You simple double the spice mixture for larger meat selections.
Nutritional Information – Pork Carnitas are 0 carbs. If you serve them with Mission Tortillas they are 19 g carbs a piece (primarily fiber)