Crockpot Carnitas

I'm a big fan of crockpot meals, particularly with working more hours. I'm also a huge fan of cooking a meal once that gives us leftovers for fast dinners. This recipe does both. The meat is great on its own, on salads, in tacos or used in any enchilada, quesadilla, burrito.

Crockpot Carnitas
1 Tbsp. oregano
2 tsp. cumin
1 Tbsp. olive oil
2 lbs. pork loin
1/2 onion, chopped
3 cloves garlic, minced
1 jalapeno, chopped
2 tsp. salt
Juice of one lime
Juice of one orange
Additional oil for searing

Pat the tenderloin dry with paper towels. Rub the meat evenly with the oregano, cumin and olive oil. Place in slow cooker, and top with the remaining ingredients. Cover, and cook on high 4 to 6 hours or low for 6 to 8 hours.

Remove the tenderloin from the crockpot, reserving the juices, and shred the meat with two forks. 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 reserved juice into the pan. Cook until the juice evaporates and the bottom of the carnitas are crispy. Flip, and cook until the other side is browned. Remove from heat, and serve with a little more juice. Serves 6