Slow Cooker Carnitas

1. combine all ingredients in small bowl until mixed together.

2. sear tenderloin in pan over high heat until browned on all sides.

3. remove tenderloin from pan and place in slow cooker.

4. brush spice mix on all sides of tenderloin, turning as needed.

5. cook 7 hrs on low, turning tenderloin every hour or so.

6. shred tenderloin with forks and combine with liquid in slow cooker.

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Nutrient	Quantity
Total fats	2.1546 g
Protein	3.3372 g
Carbohydrates	35.2268 g
Energy	150.0552 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0995 g
Water	26.2886 g
Aspartic acid	0.3679 g
Calcium, Ca	158.0735 mg
Lutein + zeaxanthin	457.5275 g
Fiber, total dietary	7.1629 g
Fatty acids, total saturated 22:0	0.0076 g
Fatty acids, total trans-polyenoic 13:0	0.0029 g
Carotene, beta	2169.068 g
Niacin	1.7891 mg
Vitamin A, RAE	211.643 g
Arginine	0.2122 g
Riboflavin	0.166 mg
Tocopherol, beta	0.0299 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0882 g
Fatty acids, total saturated 20:1	0.0018 g
Glutamic acid	0.4133 g
Sodium, Na	321.0525 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0134 g
Total lipid (fat)	2.1546 g
Manganese, Mn	0.8131 mg
Fructose	0.9205 g
Proline	0.2811 g
Fatty acids, total saturated 16:0	0.2655 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	17.3143 g
Choline, total	14.88 mg
Sugars, total	19.5084 g
Serine	0.0818 g
Fatty acids, total saturated 10:0	0.0025 g
Fatty acids, total saturated 18:0	0.0757 g
Fatty acids, total saturated 20:4 undifferentiated	0.001 g
Vitamin B-6	0.4986 mg
Selenium, Se	4.8883 g
Ash	2.2067 g
Fatty acids, total saturated 18:1 undifferentiated	0.4214 g
Pantothenic acid	0.3186 mg
Phenylalanine	0.1017 g
Copper, Cu	0.2246 mg
Betaine	0.9254 mg
Thiamin	0.0842 mg
Methionine	0.0349 g
Iron, Fe	4.2082 mg
Carbohydrate, by difference	35.2268 g
Phosphorus, P	75.8355 mg
Folate, total	18.9305 g
Tocopherol, gamma	1.4624 mg
Lycopene	2.498 g
Alanine	0.1087 g
Valine	0.1388 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	1.0351 g
Glycine	0.1353 g
Carotene, alpha	233.913 g
Glucose (dextrose)	0.6914 g
Fatty acids, total saturated 14:0	0.0237 g
Zinc, Zn	0.9143 mg
Isoleucine	0.1011 g
Tocopherol, delta	0.0397 mg
Fatty acids, total saturated 12:0	0.0207 g
Fatty acids, total polyunsaturated	1.1372 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.3088 mg
Leucine	0.1671 g
Tocotrienol, alpha	0.3986 mg
Vitamin A, IU	4234.5215 IU
Folate, DFE	18.9305 g
Tryptophan	0.0271 g
Vitamin C, total ascorbic acid	11.7037 mg
Phytosterols	22.9895 mg
Galactose	0.0185 g
Fatty acids, total polyunsaturated 18:1 c	0.3956 g
Fatty acids, total saturated 20:0	0.0073 g
Fatty acids, total saturated 6:0	0.0015 g
Tyrosine	0.0561 g
Vitamin K (phylloquinone)	40.2054 g
Fatty acids, total saturated	0.4156 g
Histidine	0.0483 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0015 g
Fatty acids, total monounsaturated	0.4364 g
Threonine	0.0736 g
Folate, food	18.9305 g
Fatty acids, total polyunsaturated 17:0	0.0015 g
Cryptoxanthin, beta	509.2445 g
Vitamin E (alpha-tocopherol)	5.5207 mg
Magnesium, Mg	41.1905 mg
Lysine	0.1184 g
Potassium, K	440.8132 mg
Cystine	0.0384 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 tablespoon	0	0	0
Brown sugar	2 tablespoons	68.4	17.6562	0
Orange	1	1.7625	0.4406	0.0045
Cinnamon	0.5 teaspoon	0	0	0
Onion powder	1 teaspoon	8.184	1.8989	0.025
Paprika	0.5 teaspoon	3.243	0.6209	0.1482
Oregano	4 teaspoons	10.6	2.7568	0.1712
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	4	17.88	3.9672	0.06
lime juice	1	3.7812	1.2735	0.0106
chili powder	4 teaspoons	30.456	5.3676	1.5422
cayenne pepper	0.5 teaspoon	2.862	0.5097	0.1554
pork tenderloin	3 lb	0	0	0
mexican sauce	1 tablespoon	0	0	0