We love Mexican food. Of all kinds. Texmex, ground beef and crunchy shells, authentic carne asada from a stand in Mexico...anything. I have several mexican recipes listed here , here , and here as well as the Carnitas listed today which is one of our favorites. My husband is a big pork fan. (In fact when Pei Wei took their pork option away he tried to boycott.) The leftovers are delicious and are great made into enchiladas or taco pie. The leftovers also freeze well which is what I did this time. I pared down the recipe for 2 lbs, but I actually used a huge 4-5 lb pork loin from Sam's Club--whatever you have is great.

Carnitas2 lb pork loin

2 tsp chili powder
1 1/2 tsp cumin
1 1/2 tsp oregano
1 1/2 tsp granulated garlic
3/4 tsp salt

Rinse the pork loin and dry with paper towels. Mix all seasonings together in a small bowl and rub generously all over the pork loin. Toss the whole thing in your crockpot and cook on low 6-8 hours, until the pork falls apart with a fork. You could cook it on high, but because the pork loin is so lean it can dry out easily so it seems to do better cooked more slowly.

Serve the shredded meat on corn tortillas with fresh tomatoes and cilantro and homemade salsa. Yum. Or fry your own tostadas and make tostadas. Yum Yum.

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  1. This sounds AMAZING! One question as I am NOT a cook... but do ok in the kitchen.... every time I have used my crockpot - there is always liquid with the meat.... do you just put in in there without any water or stock?

    Thanks!! Can't wait to try this one!

  2. Hey Lees so glad you're enjoying the blog. The meat does kind of create its own liquid, but it wouldn't hurt to add maybe 1/4-1/2 cup water to start with and then when you shred it all up just mix it all in because the liquid will "catch" some of the rub too.