Sunday Football and Crock-Pot Carnitas

It was a beautiful Fall day in North Carolina.  We went for a nice bike ride before sitting down to watch some football.   I found this recipe on Pinterest and decided to throw it in the Crock-Pot for a Sunday fun-day meal!  When we got back from our ride, our place smelled wonderful and it was game time!

There are so many optional toppings you can put on your carnita for different flavors.  We really liked ours best with avocado, red onion, monterrey jack cheese and taco sauce.  We also used the artisan corn tortillas and thought the texture was more authentic than just flour tortillas.

It paired perfectly with a cold Corona Light and made a ton of leftovers.  It would be a great recipe to make for a party, and easy too!  You could throw it all together and then focus on your guests while the Crock-Pot does the cooking.

Crock-Pot Carnitas Recipe:

3-4 lb. pork tenderloin

4 cloves garlic, minced

2 tsp olive oil

1 tsp salt

½ tsp pepper

1 tsp cumin

1 orange, juiced

1½ cup cilantro, snipped

1 cup salsa (use any type you like...I used Chi-Chi's Mild Original)

1/4 cup chicken broth

¼ cup tequila (or beer.  I used Corona Light)

1 can (4oz) chopped mild green chilies (you could go with spicier to add heat)

12  tortillas (your preference)

optional toppings: fresh cilantro, sliced avocado, tomato, lettuce, shredded cheese, red onion

Place pork in crockpot. Sprinkle with garlic, oil, salt, pepper and cumin. Top with cilantro, salsa, broth, tequila, green chilies, and juice from one orange.

Cover and cook on low for about 6-8 hours. Shred pork with two forks and continue to cook until heated through.

Serve on a tortilla with all the fixings. Enjoy!

Adapted from: http://www.shugarysweets.com/2011/03/crockpot-carnitas.html