Spicy Slow Cooker Pork Carnitas

Rub the spice mixture thoroughly over the pork tenderloin until evenly coated.

Ingredients

900 g of Pork Tenderloin

Heat olive oil in a large saute pan over medium-high heat and sear the pork tenderloin for 1-2 minutes per side until browned.

Ingredients

225 g of Pork Tenderloin

15 mL of Olive Oil

Equipment

Frying Pan

Tongs

Coat the slow cooker with cooking spray, place the seared pork inside, and add the sweet peppers, onion, and cherry pepper juice. Season with salt and pepper.

Ingredients

1 piece of Onion Powder

2½ mL of Cayenne Pepper

1 piece of Onion

5 mL of Salt And Pepper

2½ mL of Black Pepper

120 mL of Cherry Pepper Juice

2½ mL of Pepper Jack Cheese

1 piece of Red Onion

225 g of Pork Tenderloin

1 piece of Cooking Spray

240 mL of Sweet Peppers

Equipment

Slow Cooker

Cover and cook on low for 5-6 hours until the meat is tender and shreds easily.

Equipment

Slow Cooker

Remove the lid, shred the pork using two forks, and stir to incorporate the juices. Continue cooking for an additional 30 minutes.

Ingredients

2½ mL of Cherry Pepper Juice

225 g of Pork Tenderloin

225 g of Cooking Spray

Equipment

Slow Cooker

Fork

Toast the corn tortillas and assemble the tacos by filling them with the shredded pork, then topping with red onion, pepper jack cheese, diced tomatoes, shredded iceberg lettuce, avocado, and a dollop of low-fat Greek yogurt.

Ingredients

1 piece of Onion Powder

2½ mL of Cayenne Pepper

1 piece of Onion

2½ mL of Salt And Pepper

2½ mL of Black Pepper

2½ mL of Cherry Pepper Juice

240 mL of Pepper Jack Cheese

120 mL of Red Onion

225 g of Pork Tenderloin

12 pieces of Corn Tortillas

240 mL of Tomato

475 mL of Iceberg Lettuce

1 piece of Avocado

120 mL of Low-Fat Greek Yogurt

Equipment

Frying Pan