A few weeks ago I shared with you a recipe for chicken tostadas. Since then, I couldn’t stop thinking about making some slow-cooked pork carnitas to try with the tostada recipe. I looked around the web for some inspiration, and then decided to create my own concoction, since I wanted a slightly sweet carnitas. The best part is that we used the leftovers a few nights ago. We just added a little barbeque sauce and bam: pulled pork sandwiches. Gotta love a dish that can multi-task.
Ingredients
- 1 lb pork tenderloin
- 1 small green pepper, sliced
- 1/2 small onion, sliced or diced in large chunks
- 2 cloves of garlic, peeled
- 1/2 cup Coke
- 1/2 cup tomato sauce
- 1/4 cup chicken broth
- 1/4 cup brown sugar
- 2 – 3 chipotle peppers in Adobo sauce
- 2 bay leaves
- salt, pepper, Adobo seasoning, garlic powder, cumin
Preparation
Season the pork tenderloin with salt, pepper, Adobo seasoning, garlic powder, and cumin, to taste. In a small bowl, mix the Coke, tomato sauce, chicken broth, and brown sugar. Place the pork tenderloin in the slow cooker. Add the green peppers, onion, garlic, chipotle peppers, and bay leaves. Add sauce, making sure that about 70% of the tenderloin is covered with liquid. You can add more chicken broth if you want to make it saucier. Cook on low for 6 hours, turning the tenderloin over halfway through the cooking period. Use two forks to pull apart the meat once it’s done.
