I usually spend my Sunday getting ready for the busy week ahead which usually includes prepping breakfast, lunch, and dinner. My health is a top priority right now so getting to the gym after work and having a healthy meal ready is a real game changer. My advice is to get the carnitas going in the slow cooker by no later than noon, get your veggies chopped, make your crema, and shred your cheese ahead of time. This makes it easy for you to pull everything out of the fridge right after the gym to make yourself an easy 5-minute meal that will last the whole week+.
Ingredients:
2 small pork tenderloins
3 tablespoons avocado oil
3 cloves garlic (minced)
½ can of chiles in adobo
2 small onions (chopped)
½ white wine (Chardonnay)
1 whole orange (cut in rounds)
4-5 tablespoons Cool Smoke® Barbecue Rub
½ teaspoon salt
½ teaspoon black pepper
Directions:
- Rinse your pork tenderloins under cool water and pat them dry with a paper towel.
- Rub the meat with Cool Smoke® Barbecue Rub or your rub of choice, salt, and pepper.
- Add 3 tablespoons of avocado oil to a large skillet on medium-high heat.
- Place the meat in the skillet and sear for 4 minutes per side to get a good crust.
- Put the meat in the crockpot.
- Add the garlic, onion, chiles, white wine, and orange rounds.
- Turn the crockpot on high for 3 hours and then give it a stir.
- Turn the crockpot down to low for 2 more hours.
- Turn the crockpot to warm.
- Remove the orange rounds and whole chiles.
- Use a ladle to remove half of the excess liquid.
- Use two forks to shred/pull the tenderloin apart.
• Serve your carnitas on warmed La Banderita Yellows Corn Tortillas with the crema (see ingredients below), scallions, fresh cilantro, arugula, English cucumber, Cabot sharp cheddar cheese, sauteed bell peppers, salsa, and Sriracha.
Cherry Chipotle Rosehip Hibiscus Crema
Ingredients:
½ cup whole milk plain yogurt
1 tablespoon lime juice
1 clove garlic (minced)
2 teaspoons chiles in adobo (sauce from the can)
2 teaspoons Cherry Rosehip Hibiscus Preserves
I recognize that two ingredients in this recipe are rather specific including the Cool Smoke Barbecue Rub by Tuffy Stone and the Cherry Rosehip Hibiscus Preserves by V Smiley Preserves. You can simply swap these out for your rub or preserves of choice. The rub I used had cane sugar, salt, garlic powder, smoked paprika, and onion powder. As for the preserves, you could also substitute for strawberry jam, raspberry jam, or Stonewall Kitchen Chutney which are more widely accessible. 🙂
