Slow Cooker Carnitas
From the kitchen of heypreslie.com
This is perfect to make on a Sunday while you're meal prepping. It can be paired with veggies, beans, rice and just about anything else to make a variety of balanced dishes for meals all week.
2-3 pounds pork tenderloin
- Season Salt
- 16 oz jar green salsa
- 8 cloves of garlic
- 1 medium white onion diced
Trim fat off meat and pat dry.
- Cut into chunks,
about 3-4 inches long.
- Season all over with season-salt and sear on all sides in a hot pan with cooking spray to lock in flavor - you're going for a nice brown crust all over.
- Move to a crock pot and cover with the salsa, garlic, and onion and cook for 4-6 hours or until tender.
- Shred it and toss in juices.
If you like your carnitas a little more traditional and crispy, you can throw the portion you're going to eat in a hot fry pan for just a couple minutes. I don't recommend storing for the week after putting in the hot fry pan, as it may get too dry when you reheat again.
Per 100g: 7.1g carb, 2.3g fat, 21.6g protein - 141 calories.