Carnitas a la Pork Tenderloin {Updated 02/04/12}.

I have adapted this recipe from the one posted on Healthy Food for Living. I am just smitten with it. I am posting it here because I am going to refer back to it, I am sure, many times. ***On February 4 I updated the amounts on the rub and moved the photos around.

Carnitas a la Pork Loin.


1 – 1.5 lb boneless pork tenderloin

1 t kosher salt or jalapeno salt

1 t fresh cracked black pepper

1 t granulated garlic

1 t ancho chili powder

1 t cumin

1 T Mexican oregano

1 t granulated onion

1/2 t cayenne pepper

1 12 oz beer (I use lager)

1/2 C fresh squeezed orange juice

1/2 C chicken broth or stock

Process (Note, updated alternative process provided at the bottom of the post)

Preheat oven to 375.

Cut pork into 1.5-2 inch pieces. Mix salt through cayenne in a bowl large enough to toss pork pieces in. Toss the pork to coat, making sure to get a good layer of seasoning on the meat.

Heat olive oil in dutch oven over medium heat. Add pork and sear on each side for about 1 minute. Remove pork from pan and add beer, juice and broth to the dutch oven. Bring to boil and add meat back in. Cover and remove from heat. Put in oven for 45 minutes.

At the 45 minute mark rotate the meat and put back in the oven without the lid for 45 more minutes or until the meat is pull apart tender. Remove from the pan and place on a cutting board. Using thongs and a fork, hold the meat and pull it apart. If it i just too hot you can let it cool a little, but not entirely because it will not pull as well nor soak up the sauce. Once the meat is pulled put it back in the pot and mix it with the sauce.

Use meat as desired.

11/26/11 – Notes: I made this agin today and used the crock pot. I rubbed the pork tenderloin whole and seared it in a pan, then placed it in the crock with a red onion, hot peppers (I used scotch bonnet), the juice of two large oranges, and 16 ounces of smoky porter. I simmered on low for 4 hours and the whole thing shred. I simmered for two more hours on the warm setting of the crock to let the juices meld with the shredded meat. This was a wonderful process to use!


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Filed under Beer, Crock Pot Cooking, Dairy Free, Gluten Free, Grain Free, Mexican Inspired, Pork

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