Slow Cooker Pork Carnitas with Lime Red Cabbage Slaw

Why is everything just so much better in a bowl? Don’t get me wrong, I love pork carnitas tacos, but there’s something so satisfying about a deconstructed bowl that leaves me feeling fuller, longer. I also love that I can get more cabbage, pico, and carnitas ratio with less tortilla. I personally love how quick and easy this recipe is for prep time. I put it in the slow cooker and at dinner time assembled everything taking me only 15 minutes. I’ll take a delicious 15 minute bowl any day of the week!

Ingredients Needed

Pork tenderloin: I know, I know. Usually carnitas are made from pork shoulder but I want this to be a healthy meal prep option and tenderloin is much leaner. So eating it days in a row isn’t clogging up my arteries. Also it’s so dang tender and shreds so easily. But if pork shoulder is more your style, be my guest! You will have to adjust cook time to add 2-3 extra hours.

Orange: I juiced one orange but you can also use orange juice.

Lime: For the love of all things Mexican, do not use the bottled lime juice.

Onion: White, chopped onion.

Bay leaf: This is like the secret weapon of any cooked meal that you want to be a little extra savory. It adds depth to the meal. How does bay leaf go in my Bolognese and also pork carnitas? I don’t know, but it works.

Cumin: This starts to add in the Mexican flavors.

Chipotle chili powder: You can use a regular chili powder but then you should add in smoked paprika (1/4 tsp) or add in 2 chipotle peppers.

Chili powder: Chipotle chili powder is hot so I turn the heat down by also using some regular chili powder.

Oregano: Dried does the job.

Salt: Kocher salt is great here.

Rice: Use your favorite, I almost always use basmati.

Pico de gallo: Here’s the thing, we can make our own pico, but we want this to be a fast bowl. Buy fresh pico from the store and call it a day. We can work on the fresh pico another time.

Avocado: Ripe avocado is the perfect topping.

Red cabbage: You can buy this pre shredded or just buy a head of it.

Honey: This goes in the slaw.

Recipe

Pork (per pound of pork):

• 1 lb pork tenderloin

• 1 orange, juiced

• 1 lime, juiced

• 1 white onion, chopped

• 1/2 tsp oregano

• 1 tsp salt

• 1 tsp cumin

• 1/2 tsp chili powder

• 1/2 tsp chipotle chili powder

• 1 bay leaf

Red Cabbage Slaw:

• 4 cups red cabbage, shredded

• 1 lime, juiced

• 1/4 cup apple cider vinegar

• 1 tsp honey

• 1/2 tsp salt

Bowls (per bowl):

• 1/2 cup rice, cooked

• 1/4 cup pico de gallo

• 1/4- 1/2 of avocado, sliced

Instructions:

1. In a small dish, add together the spices listed for the pork. Rub the pork with the spice mixture. Turn the slow cooker to sauté or heat a large pan.

2. Brown each side of the pork until it releases from the cooking surface. If browning in a pan, remove and place in the slow cooker. Add in orange juice, lime juice, onion, and bay leaf. Cook on medium heat for 4-6 hours.

3. As the pork is cooking, make the red cabbage slaw. Place the cabbage in a large bowl or a big plastic bag (this is my preferred method.) In a small bowl, add together the lime juice, vinegar, salt, and honey. Whisk together. Pour over the cabbage mixture and shake the bag vigorously. Set in the refrigerator until time to use.

4. Once the pork is done cooking, remove from heat and shred. Return to the slow cooker and mix with juices.

5. Assemble the bowls with rice, pork, red cabbage slaw, pico de gallo, and avocado. Enjoy!

   • Can keep in the fridge for 3-4 days.