Crock Pot Monday…on Tuesday (unofficial part 3)

One thing that you will learn if you ever come to our house for a meal, we are fans of Tex-Mex and Asian-inspired meals. This Tex-Mex recipe is one that we love, love, love.

Slow Cooker Roasted Pork Tenderloin Carnitas

lb pork tenderloin, trimmed
2/3 cup salsa
Juice of 1 lime
Juice of 1 orange
Juice of 1/4 grapefruit
1 can kidney beans, rinsed and drained

The original recipe calls for you to brown the pork on all sides over medium high heat. I honestly have never done that and the dish is still delicious.

Add salsa and citrus juices to crock pot. Place pork on top, turning to coat. Cook on low heat for 6-7 hours, till pork is easily shredded. Shred pork with two forks, then stir in beans. (If you have to cook it as long as we do – 10-11 hours – I recommend that you add more liquid.)

Spoon into tortillas (Evan likes soft flour tortillas, I have mine crunchy corn shells). Top with desired toppings (cheese, sour cream, ranch dressing, lettuce, diced tomatoes, etc.). We serve it with yellow rice. Yum!

If you like something a little spicy, you might want to add a can of diced green chilis. I haven’t yet, but I’m planning to for the next time we have this.


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