Weeknight Pork Tenderloin Carnitas

Ingredients:

• 2 lbs of boneless pork tenderloin

• 2 tbsps of olive oil

• 2 tsp of cumin powder

• 1 tsp of ancho chili powder

• 2 tsp of dried oregano

• 2 tsp of kosher salt

• 1 tsp of freshly ground pepper

• 2 yellow onions; cut into slivers

• 1 jalapeno; chopped

• 5 cloves of garlic; minced

• Juice of 2 limes

• Juice of 2 lemons

• 1 can of a light beer

• 1 cup of chicken stock

Optional (but encouraged) taco toppings: Cotija cheese, red onions, avocados, radishes, cilantro, lime wedges, and salsa.

Using a Dutch oven, or another heavy-bottomed pan, heat up your olive oil on medium heat. Cut your pork tenderloin into large chunks and toss with seasonings (cumin, ancho chili, oregano, salt and pepper). Sear the pork in the oil until you have a nice golden brown crust.

Toss in your onions and let wilt slightly (about 3- 5 minutes). Add in the garlic and jalapenos and cook off for a few more minutes.

Deglaze the pot with your beer, stirring all the ingredients. Add in your orange juice, lime juice and chicken stock. Cover the Dutch oven and simmer for about 3 hours, or until you can pull apart the pork with your fork. Shred the pork in the Dutch oven and let cook for another 20 minutes.

Right before serving, crank your oven up to 400F and line a baking sheet with tin foil. Using tongs, pull out all of the pork and onions from the broth and cook for about 10 - 15 minutes until some of the edges of the pork are crispy.

Serve on tortillas of your choice and top with some fresh and crunchy toppings.