ne of my goals for 2015 was to simplify my life and let go of things that have no real meaning or add value to it. So far I’ve done pretty good and slowly but surely I’m getting rid of things I collected over the years but couldn’t part with (for no apparent reason). I’m learning to relax a little more and not be “busy” all the time, but I’m still working on the mental aspect since my brain likes to think 3 things at a time! Let me clarify – I think this is a trait of a creative person and not someone with A.D.D. !! Okay, I just wanted to get that out of way 😉Speaking of simplifying……..I’ve been thinking quite a bit about the direction I want to go with this little blog of mine. I get a lot of requests from companies to do sponsored blog posts. For those of you that are not familiar with this, a sponsored blog post is where I feature a specific product and I get compensated for that. In other words, an advertisement disguised as a blog post. After much thought and consideration, I decided NOT to do ANY sponsored blog posts for a specific product. The work and effort involved is not worth my time. Luckily I have a pretty awesome job where I get compensated well so I’m not looking to make a living from their sponsorships. I will continue to have the ads on the sidebar (I hope you don’t mind them) since it helps me pay for some of the expenses that it takes to run a blog.Having said that, I will continue to share my passion and reason for my blog: “talk” about foods that inspire me each and every day. These recipes are what we eat at home and what I love sharing with friends and family. Nothing extravagant. Just simple healthy food with the ocasional indulgent meal.
Normally carnitas are very fatty and I would not consider them as a healthy dish! That’s due to the type of meat you cook and how much fat you include in it. Using lean pork, in this case tenderloin, will reduce the fat and all you have left is a dish that consists of lean protein. The spiciness of these carnitas comes from the chipotle pepper and the pineapple salsa gives a great blend of spicy and sweet flavor to the tacos. I hope you enjoy it!
As far as calories goes for this recipe, it’s hard to set a specific number since what you put in your tacos will vary that number. I usually get tortillas with the lowest amount of calories since I’m a big eater and try to get the most volume for my calories ;). Make these delicious carnitas and serve them as tacos. Add this delicious pineapple salsa, avocado, pickled onions and a splash or lime juice and you’re set!
Just know that 4 oz of lean pork tenderloin is: 120 calories / 2.5 g / 1 g carbs / 23 g proteinPrint
Healthy Pork Carnitas
- Prep Time: 20 mins
- Cook Time: 4 hours
- Total Time: 4 hours 20 mins
- 2 lbs pork tenderloin, cut in small chunks
- 1 tablespoon olive oil
- 1/2 tablespoon dried orégano
- 1 tablespoon cumin
- 1 tablespoon kosher salt
- 1 teaspoon ground pepper
- 1 tablespoon chipotle pepper in adobo sauce, chopped
- 2 bay leaves
- ½ medium onion, chopped
- 3 garlic cloves
- ¾ cup orange juice
- Coat the crockpot with cooking spray.
- In a small bowl, mix the olive oil, oregano, cumin, salt, pepper & chipotle pepper
- Add the pork tenderloin chunks and cover with the spices mixture. Rub the pork with the mixture to make sure the pork is coated well.
- Add the bay leaves, onions, garlic and lastly, the orange juice
- Cook for 3 to 4 hours on high or 5 to 6 hours on low until the pork is fork tender.
- Remove the pork from the crockpot and place in a large bowl. Discard all of the juice and mixture from the crockpot.
- Shred the pork using two forks. Place the shredded pork on a cooking sheet and broil until the meat starts to get a little crispy. Make sure not to burn the pork!
- Serve carnitas on corn tortillas, top with avocado, pickled onions & the salsa of your choice. Recommended with the featured pineapple salsa.
This salsa has been slightly adapted from my mango salsa shown here
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 3 cups 1x
- For the salsa:
- 1 cup fresh or canned pineapple, diced
- 2 roma tomates, diced
- ¼ cup white or red onion, finely chopped
- ½ red pepper, roasted & finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- ¼ cup fresh cilantro, finely chopped
- 2 Tbsp fresh lime juice
- 2 Tbsp extra-virgin olive oil, divided
- Kosher salt & pepper to taste
- To roast the red pepper, brush lightly with 1 tablespoon olive oil and place on a heated grill or directly on the gas stove burner. Grill until the skin is completely wrinkled and the peppers are charred, turning them twice during roasting. About 10 minutes total.
- Remove from grill/stove and immediately cover it tightly with aluminum foil. Set aside for 10 minutes, or until the peppers are cool enough to handle.
- Remove the peels and seeds. Chop finely.
- In a large bowl, combine all ingredients and toss to combine. Cover and refrigerate until ready to serve.