2cupssalsaAny type, including spicy, fruit-infused, and chunky
2poundspork tenderloinpork loin, pork shoulder, or pork butt
1medium onionsliced into rings
Instructions
Spread a few tablespoons of salsa in the bottom of a slow cooker.
Place pork tenderloin in a single layer at the bottom of the slow cooker. Pour the remaining salsa over the top and add sliced onions.
Cook on low for 5-6 hours or high for 3-4 hours.
Using two forks, shred pork into strands. Stir to mix onion and salsa and enjoy.
How to Crisp Carnitas Meat (Optional)
Once the pork tenderloin is cooked and shredded, spread it out on a baking sheet lined with aluminum foil in an even layer. Drizzle with some of the cooking liquid or a bit of olive oil.
Broil the meat in the oven for 2-3 minutes or until the edges become golden and crispy. Keep a close eye on it to prevent over-browning or burning.
Notes
See step-by-step pictures, more tips, and serving ideas above.Note: About 2 cups of salsa will cover 2- 2-½ pounds of meat. StorageStore leftover carnitas meat in an airtight container for 3-4 days in the refrigerator or 2-3 months in the freezer.When ready to enjoy it, thaw it in the refrigerator overnight. Drizzle with a little salsa if it's dry. Then reheat on low heat on the stovetop or in the microwave until warmed.