Slow Cooker Pork Carnitas with Corn Salsa and Lime Crema
Elevating Taco Tuesday with these mouth-watering Slow Cooker Pork Carnitas Paired perfectly with vibrant Corn Salsa and zesty Lime Crema – because every bite should be a fiesta!
Anna Hurley
Anna Hurley
Recipe - Lelem
Slow Cooker Pork Carnitas with Corn Salsa and Lime Crema
Prep Time15 Minutes
Servings6
Cook Time195 Minutes
Ingredients
1 tbsp dried oregano (Pork Carnitas)
2 tsps ground cumin (Pork Carnitas)
1 tbsp avocado oil (Pork Carnitas)
2 lbs pork tenderloin (Pork Carnitas)
Half an onion, chopped (approx. 1 cup) (Pork Carnitas)
3 cloves garlic, minced (Pork Carnitas)
2 tsp salt (Pork Carnitas)
2 tbsp lime juice (Pork Carnitas)
5 tbsp fresh orange juice, roughly 1 medium navel orange juiced (Pork Carnitas)
12 Corn or flour tortillas (Pork Carnitas)
2 cups corn, grilled or steamed (corn salsa)
¼ cup red onion, diced (corn salsa)
1 large avocado, diced (corn salsa)
1 clove garlic, minced (corn salsa)
2 tbsp lime juice (corn salsa)
2 tbsp olive oil (corn salsa)
1 tsp salt (corn salsa)
¼ tsp cumin (corn salsa)
½ cup cilantro, chopped finely (corn salsa)
1 cup sour cream (Lime and Cilantro Crema)
2 tbsp mayonnaise (Lime and Cilantro Crema)
½ cup cilantro, chopped finely (Lime and Cilantro Crema)
1 lime, zest and juice (Lime and Cilantro Crema)
1 clove garlic (Lime and Cilantro Crema)
1 tsp salt (Lime and Cilantro Crema)
Directions
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!
15 minutes
Prep Time
195 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Not Available
Western Family - Cumin - Ground, 97 Gram
$5.49$5.66/100g
Chosen Foods - Avocado Oil, 750 Millilitre
$17.99$2.40/100ml
Urban Fare - Signature Pork Tenderloin, 430 Gram
$10.42 avg/ea$2.42/100g
Onions - Sweet, Fresh, 400 Gram
$2.64 avg/ea$0.66/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.49$1.13/100g
Not Available
Not Available
Manny's - Corn Tortillas Soft Taco Size, 10 Each
$3.79 was $3.99$0.38 each
Green Giant - Peaches & Cream Corn, 341 Millilitre
$2.99$0.88/100ml
Onions - Red, Unpeeled, 335 Gram
$2.58 avg/ea$0.77/100g
Avocadoes - Large Fresh, 1 Each
$2.99
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Not Available
Not Available
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.49$1.13/100g
Western Family - Cumin - Ground, 97 Gram
$5.49$5.66/100g
Cilantro - Fresh, Bunch, 1 Each
$2.49
Not Available
Not Available
Cilantro - Fresh, Bunch, 1 Each
$2.49
Limes - Fruit, Fresh, 1 Each
$1.19
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.49$1.13/100g
Directions
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!