So on our first Chipotle trip amid a Whole30, I meandered up to the glass with my telephone in my face and requested off a post I'd found on the Whole30 discussions.
"Carnitas and lettuce and, um… additional guac, obviously," I stressed. "What's more, similar to 2 measures of every salsa."
Since, you know, that broiled salsa verde is damn great, however not in the same class as the one I made!
I was shocked, at that point, when I enjoyed the carnitas bowl as much as I did, considering there was no, GASP, cheddar, and no, ALSO GASP, steak, and no corn salsa and no crunchy chips and for the most part heaps of saying no to loads of things. Be that as it may, what I got rather was crunchy and fresh, delicate and delicious, splendid and tasty and garlicky and somewhat smoky. I left inclination fulfilled however not horribly full, and I didn't promptly need to sleep or finish off my relentless caffeine trickle.
Ingredients :
Rub
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon avocado oil or olive oil
- 2 pounds pork tenderloin or loin
- 1/2 onion chopped
- 3 cloves garlic minced
- 1 jalapeño chopped
- 2 teaspoons salt
- Juice of one lime
- Juice of one navel orange
- avocado oil
- slow cooker
- Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Crockpot.
- 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.
- Remove the tenderloin from the Crockpot and shred the meat with two forks. Do not discard juices.
- 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 the bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.