Last week I hosted a 5 day free crock pot boot camp with some of my clients. We cooked up lots of different recipes. Everything from desserts to drinks to dinners. This pork carnitas recipe was a winner by a landslide. They all loved it and so did my family so I wanted to share it with all of you. This one won't disappoint.
Enjoy!
Serves 4
Cook Time - 8 hours
Ingredients
- 3 lbs of Pork Loin
- 1 bay leaf
- 1 1/2 cups of water
- Corn Tortillas
- Black or Pinto Beans in a can
- Romaine Lettuce
- Diced Tomatoes
- Diced Avocado
- Shredded cheddar cheese
Pork Rub Ingredients
- 2 tbsp of chili powder
- 2 tsp of cumin
- 1 tsp of ground coriander
- 1/2 tsp cloves
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp oregano
Cilantro Lime Topping
- Greek yogurt
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro chopped
- 1 lime cut into wedges for garnish
Directions
Mix all spices together except the bay leaf in a bowl.
Rub down the entire pork loin with the spices and place in your slow cooker.
Add the bay leaf and water and cook on low for 6-8 hours.
Your pork should pull apart easily so you can shred it.
Once it is able to be shredded, take it from the crock pot, shred and then place back into the crock pot. Stir the meat to coat with the juices.
Combine the dressing ingredients in a small bowl and set aside.
Add the drained beans with 1/2 of a cup of water to a pot on the stove over medium heat. Cook until heated through.
Lightly spray your corn tortillas with cooking spray and place on a foil lined baking sheet.
Crisp in the oven on 350 degrees for 8-10 minutes until desired crispiness.
Next step is to assemble the tortilllas.
Take your corn tortilla and add your toppings. You can top it with the lime yogurt dressing.
