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Cook's Note: I had a couple of pork tenderloins and corn tortillas so I thought, CARNITAS! This is simple and easy and tastes delish. This would work well with beef or chicken too. Get your favorite fixings and make it a Taco night. Enjoy!
What You Will Need:
3lb Pork Tenderloin or two smaller tenderloins (you will have left overs)
Salt, enough to generously season the tenderloins on one side while in the crock pot
Pepper, enough to season one side of the tenderloins while in the crock pot
Cumin, 1 tsp.
2 cloves of garlic, peeled
1 1/2 cups Chicken Broth
To Serve and Optional Sides:
Corn or flour tortillas wrapped in foil and warmed in oven
Shredded sharp cheddar cheese
Sour Cream
Minced or sliced black pitted olives
Salsa
Guacamole
Black Beans
Limes for squeezing
Directions:
Generously sprinkle the pork with salt, pepper, and cumin. Place the garlic cloves in the crock pot. Add chicken stock and liquid smoke. Set the crock pot to high for 4 hours if you have a newer crock pot, or 7 if you have an older, slow cooking crock pot until it shreds easily.
After the cooking time, preheat the oven to 300 degrees to heat tortillas. Shred pork in the crockpot, remove tortillas from oven and serve with corn or flour tortillas and toppings of your choice.
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