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A taco on a wood board

Healthy Pork Carnitas

Healthy Pork Carnitas are made with lean pork to reduce the fat and all you have left is a dish that consists of lean protein. The pineapple salsa gives a great blend of spicy and sweet flavor to the tacos.
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 people
Calories 154kcal
Author Ana Frias


  • 2 lbs pork tenderloin cut in 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.


Calories is for 4 oz of carnitas and does not count the pineapple salsa. 


Serving: 4oz | Calories: 154kcal | Carbohydrates: 5g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 60mg | Sodium: 497mg | Potassium: 65mg | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 12mg | Calcium: 5mg | Iron: 9mg