Spicy Slow Cooker Pork Carnitas

Ingredients

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 whole garlic cloves, crushed

1/2 large Vidalia onion, sliced

1/4 cup cherry pepper juice

salt and pepper

Preparation

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.

In a large saute pan, heat the olive oil over med-high heat. Add the pork tenderloin to the pan and sear, approximately 1-2 minutes on each side.

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

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.