From DN Recipes by David Nagy · Food & Beverage

Prep Time 20 minutes   Slow Cooker Time 4-8 hours

Published

Crockpot Carnitas from Pork Tenderloin and Baby Back Ribs(superb, acclaimed as best ever!)
Made from pork tenderloin and baby back ribs in the slow cooker. An easy, healthy Mexican dinner recipe.
Prep Time 20 minutes   Slow Cooker Time 4-8 hours  

Rub
* 1.5 tablespoon dried oregano
* 3 teaspoons ground cumin
* 1.5 tablespoon avocado oil or olive oil

Crockpot Carnitas
* 1-1.5 lb pork tenderloin
* 1-1.5 lb baby back ribs
* 1 medium onion chopped
* 6 cloves garlic minced
* 2 jalapeños chopped (remove seeds and ribs for less heat)
* 2-3 teaspoons salt
* Juice of 2 limes
* Juice of one navel orange

To Serve
* avocado oil

Instructions
  1. Pat dry pork with paper towels.
  2. Cut ribs into single rib pieces.
  3. Combine rub ingredients and rub all.
  4. Place ribs at bottom, and tenderloin on top.
  5. Top with remaining ingredients, cover, and cook on high for 4-6 hours or (preferably) low for 6-8 hours. If possible, switch tenderloin to bottom and cover with ribs after 2.5 hours. When done, the meat will be cooked through and very tender, easily separated with a fork.
  6. Remove from the Crockpot and shred the meat with two forks. Do not discard juices.

To Serve
  1. Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding  and ladle a little of the carnitas juice over. Cook until juice has evaporated and bottom of carnitas is crispy and browned.  Flip and cook briefly, but not until too brown.
  2. Remove from skillet and drizzle with a little more juice. Serve.

Recipe Notes
It's important that you do not use a WHOLE pork loin but the recommended poundage. If you use a whole pork loin, you will not  have enough liquid. If you would like to up your poundage, simply multiply the sauce ingredients to make up for the extra meat!