• 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/2 ground cayenne pepper
  • 1 1-2 pound pork tenderloin
  • 2 tablespoons olive oil
  • 3 large bell peppers, cut into strips
  • 3 large bell peppers, cut into strips
  • 3 whole garlic cloves, crushed
  • 1/2 large Vidalia onion, sliced
  • 1/4 cup cherry pepper juice
  • salt and pepper

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • In a small bowl, combine the cumin, onion powder, chili powder and cayenne pepper. Rub the mixture onto the pork tenderloin making sure to cover it completely.

Step 2

  • In a large saute pan, heat the olive oil over med-high heat.

Step 3

  • Add the pork tenderloin to the pan and sear, approximately 1-2 minutes on each side.
  • Length: 2 minutes

Step 4

  • Place the tenderloin in the bottom of a slow cooker coated with cooking spray. Cover with the peppers, onions and cherry pepper juice.

Step 5

  • Sprinkle with salt and pepper. Cover and cook on low for 5-6 hours or until the meat shreds easily with a fork. Uncover and shred the meat using two forks. Stir the carnitas mixture with the juice, cover and cook for an additional 30 minutes.
  • Length: 390 minutes

Step 6

  • Serve with whatever idea you dream up. I toasted corn tortillas and added the carnitas mixture.topped it with red onion, pepper jack cheese, diced tomatoes, lettuce and avocado. Instead of sour cream I used Chobani low-fat greek yogurt.