Spicy Slow Cooker Pork Carnitas
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 ground cayenne pepper
1 1-2 pound pork tenderloin
2 tablespoons olive oil
3 large bell peppers, cut into strips
3 whole garlic cloves, crushed
1/2 large Vidalia onion, sliced
1/4 cup cherry pepper juice
salt and pepper
In a small bowl, combine the cumin, onion powder, chili powder and cayenne pepper. Rub the mixture onto the pork tenderloin making sure to cover it completely.
In a large saute pan, heat the olive oil over med-high heat. Add the pork tenderloin to the pan and sear, approximately 1-2 minutes on each side.
Place the tenderloin in the bottom of a slow cooker coated with cooking spray. Cover with the peppers, onions and cherry pepper juice. Sprinkle with salt and pepper. Cover and cook on low for 5-6 hours or until the meat shreds easily with a fork. Uncover and shred the meat using two forks. Stir the carnitas mixture with the juice, cover and cook for an additional 30 minutes.
Serve with whatever idea you dream up. I toasted corn tortillas and added the carnitas mixture….topped it with red onion, pepper jack cheese, diced tomatoes, lettuce and avocado. Instead of sour cream I used Chobani low-fat greek yogurt.