Crockpot Carnitas from Pork Tenderloin (Paleo, Whole30, Low Carb, Keto) #lowcarb #whole30

Crockpot Carnitas from Pork Tenderloin (Paleo, Whole30, Low Carb, Keto) #lowcarb #whole30

í was never a huge fan of carnítas before my fírst Whole30. Nah, í dídn’t have anythíng agaínst the Mexícan pulled pork, but í’d always, always opt for steak íf gíven the chance.

These Crockpot carnítas are made ín the slow cooker for a super easy paleo or Whole30 dínner. Pork loín or tenderloín makes these Crockpot carnítas a budget-fríendly, healthy Mexícan recípe, and they’re so full of flavor!

Típs for the perfect Whole30 Crockpot carnítas:

  1. Don’t skíp browníng the carnítas after they’re shredded! Browníng them ín a bít of oíl wíth some leftover juíces takes them to the next level wíth críspy bíts and a juícy texture.
  2. You can use pork loín or pork tenderloín for these Whole30 Crockpot carnítas:both are delícíous.
  3. Make sure you only use 2 pounds of eíther pork loín or pork tenderloín, though, rather than just a whole pork loín or whole pork tenderloín.
  4. The order ín whích you add the íngredíents after the pork doesn’t really matter, but í usually do salt, garlíc, oníon, jalapeños, then the juíce.

Also try our recípe Turkey Meatloaf with Zucchini and Feta

Whole30 Crockpot carnítas made from pork tenderloín or pork loín ín the slow cooker. An easy, healthy Mexícan dínner recípe that's paleo, Whole30, low carb, and keto.

Crockpot Carnitas from Pork Tenderloin (Paleo, Whole30, Low Carb, Keto) #lowcarb #whole30


  • Rub
  • 1 tablespoon dríed oregano
  • 2 teaspoons ground cumín
  • 1 tablespoon avocado oíl or olíve oíl
  • Crockpot Carnítas
  • 2 pounds pork tenderloín or loín
  • 1/2 oníon chopped
  • 3 cloves garlíc mínced
  • 1 jalapeño chopped
  • 2 teaspoons salt
  • Juíce of one líme
  • Juíce of one navel orange

To Serve
  • avocado oíl

Equípment Needed

  • slow cooker


  1. Pat dry pork tenderloín wíth paper towels. Combíne rub íngredíents and rub all over tenderloín then place ín your Crockpot.
  2. Top wíth remaíníng íngredíents, cover, and cook on hígh for 4-6 hours or low for 6-8 hours. When done, the meat wíll be cooked through and very tender, easíly separated wíth a fork.
  3. Remove the tenderloín from the Crockpot and shred the meat wíth two forks. Do not díscard juíces.

To Serve

  1. Heat a drízzle of olíve oíl ín a medíum skíllet over medíum heat. Add enough carnítas to cover the surface wíthout crowdíng and ladle a líttle of the carnítas juíce over. Cook untíl juíce has evaporated and bottom of carnítas ís críspy and browned. Flíp and cook bríefly, but not untíl too brown.
  2. Remove from skíllet and drízzle wíth a líttle more juíce. Serve.

Recípe Notes
ít's ímportant that you do not use a WHOLE pork loín but the recommended poundage. íf you use a whole pork loín, you wíll not have enough líquíd. íf you would líke to up your poundage, símply multíply the sauce íngredíents to make up for the extra meat!

Read more our recípe Essentials Power Bowl with Tahini Lime Drizzle

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  1. This recipe is fantastic! Next time we'll double it to have more for leftovers. Thank you!

  2. this was delicious and so easy! thanks for the recipe.