Zubereitung

1. 1

   In a small bowl, combine the cumin, onion powder, chili powder and cayenne pepper. Rub the mixture onto the pork tenderloin making sure to cover it completely.

2. 2

   In a large saute pan, heat the olive oil over med-high heat.

3. 3

   Add the pork tenderloin to the pan and sear, approximately 1-2 minutes on each side.

4. 4

   Place the tenderloin in the bottom of a slow cooker coated with cooking spray. Cover with the peppers, onions and cherry pepper juice.

5. 5

   Sprinkle with salt and pepper. Cover and cook on low for 5-6 hours or until the meat shreds easily with a fork. Uncover and shred the meat using two forks. Stir the carnitas mixture with the juice, cover and cook for an additional 30 minutes.

6. 6

   Serve with whatever idea you dream up. I toasted corn tortillas and added the carnitas mixture.topped it with red onion, pepper jack cheese, diced tomatoes, lettuce and avocado. Instead of sour cream I used Chobani low-fat greek yogurt.