For the Lime & Cilantro Crema:

• Place all ingredients into a blender or food processor and blend until smooth.
• Transfer to a jar and set aside in refrigerator until ready to serve.

For the Corn Salsa:

• Add all your salsa ingredients into a medium bowl, toss to combine and store in the refrigerator until ready to serve.

For the Pork Carnitas:

• Add 1 tbsp dried oregano, 2 tsp ground cumin and 1 tbsp avocado oil to a small bowl, whisk together until combined.  
• Place your tenderloin on a cutting board and pat dry.
• Coat pork in the rub, gently massaging in until fully coated on all sides.
• Place seasoned tenderloin in your slow cooker.
• Add half onion, garlic, salt, lime juice and orange juice to slow cooker.
• Cover and cook on HIGH 4 to 6 hours, or LOW 6 to 8 hours.  
• When pork is ready and fully cooked the internal temperature will read 145 degrees F and meat will be easy to separate with a fork.
• Shred tenderloin in the slow cooker with 2 forks.  Do not discard any juices.

When you're ready to serve:

• Heat a skillet over medium heat, add a drizzle of avocado oil and continue heating skillet until oil is hot.
• When oil is hot, add shredded pork, just enough to cover the bottom of the skillet, do not overcrowd the pan.  Ladle a small amount of the juice over the meat in the skillet and cook until liquid has evaporated and the bottom of meat is browned.
• Flip over and cook on the other side until browned.  Transfer to a bowl and repeat with any remaining tenderloin in the slow cooker.  Once all your pork has been seared, drizzle with any remaining juice from the slow cooker and serve immediately.
• Warn your corn tortillas and top carnitas with some corn salsa and lime crema. Enjoy!