Slow Cooker Pork Carnitas with Green Tomatillo Sauce
Tender slow cooked Pork Carnitas with zesty Green Tomatillo Sauce are the perfect taco filling or entree.
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Servings: 10
Calories: 195kcal
Equipment
- griddle or comal
- large skillet
- slow cooker
Ingredients
- 1 Dried Chile Guajillo
- 12 Green tomatillos
- ⅓ White onion
- 4 Garlic cloves
- 1 Serrano Chile or to taste
- ⅓ cup Fresh cilantro leaves
- 1 teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 3 lbs pork tenderloins about 2 small
- 1 tablespoon olive oil
Instructions
- Heat one cup of water in the microwave or stovetop for 90 seconds or until almost boiling. Place the Guajillo chile in the water for 10 minutes to rehydrate.
- Heat a griddle, comal, or large skillet over high heat and add the tomatillos, Serrano chile, onion, and garlic. Char them on all sides.
- Place the charred veggies in a blender, add the rehydrated Guajillo, ½ a cup of the rehydrating water, cilantro, salt, and pepper. Blend until well combined.
- Heat a large skillet over high heat and add the olive oil. Brown the pork tenderloins on all sides.
- Place the browned tenderloins into the slow cooker, pour the sauce over them, and add the bay leaf. Place the lid on and cook on low for 8 hours, or on high for 4.
- Remove the tenderloins from the slow cooker and shred them using two forks. They should be fork-tender. Try the sauce left in the slow cooker and add more salt if needed.
- Return the shredded meat to the slow cooker and mix it with the sauce.
Nutrition
Calories: 195kcal | Carbohydrates: 3g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 88mg | Sodium: 30mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g