This is one of those throw in the crock pot and forget about it until it’s ready to eat meals. I love to make it on a Sunday or Monday so that we can enjoy the leftovers for lunch for the next few days.
By the way, does anyone, anyone out there know the correct spelling for crock pot? Everyone seems to spell it differently, either crockpot, crock pot, or crock-pot. Have any of them been definitively decided upon by the cooking community? I need to know.
Carnitas are a little spicy. They SHOULD be spicy. But this recipe is totally versatile and you can add as much cayenne, chili powder, etc to your liking.
There’s an optional spice in this recipe too, the Peruvian Chili Lime Seasoning, as I realize that most people won’t have it (but you should, it’s great for tacos too). I had to give a shout-out to my favorite spice store in Raleigh, NC, the Savory Spice Shop. We have been making it a go-to stop for years on our way back from visiting my sister in Raleigh. Our favorite is their Long’s Peak Pork Chop Spice — you just rub some olive oil and the spice on a pork chop — sooo good! Makes grilling super easy.
For this recipe, you’ll need about 2 1/2 lbs pork tenderloin, onion(s), chili powder, cumin, salt and pepper, cayenne, Peruvian Chili Lime Seasoning (if available), garlic, coriander, can of salsa verde, tomatoes, and diced green chiles. And some Frank’s if you have it.
Get your crockpot out and spray the inside with cooking spray.
Take your large onion and cut it into large slices. (I had to use two onions). Put the slices on the bottom of the crockpot. Chop up one slice of the onion and set aside.
Take the onion slices and lay them on the bottom of the crock pot.
Salt and pepper both sides of the pork and lay it on top of the onions.
Next, add the spices on top of the pork, along with more salt and pepper, if desired. If you don’t have the Peruvian Chili Lime Seasoning, you may want to add more cayenne to make up for it. Also, dash on some Frank’s if desired.
Around the pork, and on top, add the tomatoes, chopped green chiles, and the green salsa. Add the rest of the diced onion to finish it off. That’s it! Cook on low for 7 – 8 hours.
After it’s done cooking, the pork should look nice and juicy.
Remove the pork and shred it. Remove about 1/3 to 1/2 of the sauce too, depending on how saucy you want it. Put the pork back in with the remainder of the sauce and cook 20 minutes more on high.
I bet your house smells really good now! Assemble your carnitas using your choice of tortillas, cilantro lime rice, and toppings of squeezed lime, cilantro, salsa verde, and cheese.
Easy crock pot carnitas with salsa verde and a slight kick.
- 1 - 2 onions, large slices and diced, seperated
- 2 1/2 lbs pork tenderloin
- Salt and pepper
- 1 1/2 tbs chili powder
- 1 tsp cayenne pepper (add additional if not using Peruvian Chili Lime Seasoning)
- 1 tsp Peruvian Chili Lime Seasoning (optional)
- 2 tsp cumin
- 1/2 tbs coriander (cilantro)
- 1 tbs minced garlic
- 1 bay leaf
- 2 dashes Frank's Red Hot Sauce (optional)
- 1 15 oz can diced tomatoes
- 1 4 oz can diced green chiles
- 1/2 to 3/4 can green salsa
- Green salsa
- Green onions
- Spray the inside of the crock pot with cooking spray.
- Slice most of the onion into large slices and lay on the bottom of the crock pot. Salt and pepper the pork on both sides and lay on top of the onion slices. Dice up the rest of the onion and set aside.
- Add the spices and bay leaves on top of the pork and more salt and pepper. Pour the tomatoes, chiles, and salsa around and on top of the pork. Dash on the Frank's sauce, and add the diced onion.
- Cook on low for 7-8 hours. When done cooking, remove the pork and shred. Remove 1/3 to 1/2 of the sauce from the crock pot and put the meat back in. Cook on high for 20 more minutes.
- Serve with rice, extra green salsa, cilantro, green onions, and whatever else strikes your fancy.