Carnitas are among the most flavor-packed taco fillings in existence, but they typically come with horrible nutrition stats. The amazing taste is the result of slow cooking and yummy ingredients, but fatty pork is responsible for the depressing nutritional info — heavily marbled cuts are typically used.

“But wait…” I said to myself, “How necessary is it to use only fatty cuts?” Turns out, not very…
Prep: 15 minutes
Cook: 3 – 4 hours or 7 – 8 hours

1/4 cup orange juice
2 tbsp. lime juice
1 tbsp. chopped garlic
1/2 tsp. chili powder
1/4 tsp. ground cumin
12 oz. raw lean boneless pork tenderloin, trimmed of excess fat
1/4 tsp. each salt and black pepper
2 cups roughly chopped onion
1 avocado
1/2 cup cheese
1/2 cup chopped cilantro
In a small bowl, combine orange juice, lime juice, garlic, chili powder, and cumin. Add 2 tbsp. water, and mix well.

Season pork with salt and pepper, and add it to a slow cooker. Top with onion and the juice mixture.

Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until pork is cooked through.

Transfer pork to a large bowl. Shred with two forks — one to hold the meat in place and one to scrape across and shred it. Return shredded pork to the slow cooker and mix well.

Microwave tortillas on a microwave-safe plate for 15 seconds, or until warm.

Distribute pork among the taco shells, about 1/3 cup each. Top with cheese , avocado and cilantro (2 tsp. of each per taco).

With Love From the Trench Kitchen,