*indicates a Neighborhood Harvest product. Shop these ingredients here.
3-4 lb. Iberico pork loin*
1-2 tsp Piqual olive oil*
5 cloves garlic*
1 Tbsp kosher salt
1 tsp cumin
1 tsp chili powder
1 tsp black pepper
1 tsp oregano
1/2 tsp cayenne pepper
1/4 tsp cinnamon
4 – 6 dashes hot sauce (optional, more or less to taste)
Juice of 2 limes* (1 additional lime, cut into wedges, for serving)
1/2 cup orange juice (try juicing 1-2 of our oranges*)
12 oz. Beer (We tested with Modelo. For a GF/AF option, try our Tropi-Hop Kombucha* or Lime Crunchy Water*)
1/2 Cup Salsa*
2 extra large Haas avocados*
1 lime, juiced*
1/2 small red onion*, diced (other onion varietals also work well)
1/2 jalapeño pepper*, seeded and minced
1 red slicer tomato*, seeded and chopped
1 Tbsp cilantro*, chopped
1 clove garlic*, minced
1/2 tsp kosher salt
1/2 tsp cumin
1/4 – 1/2 tsp cayenne pepper, to taste
Using a paper towel, pat the pork loin dry. Brush 1-2 tsp of olive oil onto pork.
Finely chop (or press/mince) the 5 cloves garlic and rub all over the pork. Place pork in a slow cooker or Instant Pot (for Instant Pot, cut pork in half or quarters crosswise to fit cooker bowl).
In a small bowl, combine 1 tbsp kosher salt, 1 tsp each of cumin, chili powder, black pepper and oregano, 1/2 tsp cumin and 1/4 tsp cayenne. Sprinkle half of spice mixture over the pork, flip it over and sprinkle remaining spices over the other side.
Juice 2 limes with a reamer and add the juice, 1/2 C orange juice, 1/2 C salsa, and the beer (or kombucha) to the cooker.
Set Crock Pot to low for 8 hours or high for 4 hours. For Instant Pot, set vent to sealed position and then select high pressure for 40 minutes. Let vent naturally for 15 minutes before turning vent to the release position.
Near the end of pork’s cooking time, prepare the guacamole.
Core and chop avocado into large chunks and add to a wide-bottomed bowl. Pour the juice of 1 lime over it and mash avocado to desired consistency.
Add all other ingredients (1/2 a diced red onion, 1/2 a minced jalapeño, 1 chopped slicer tomato, 1 Tbsp chopped cilantro, 1 clove minced garlic, 1/2 tsp each kosher salt and cumin, and 1/4 to 1/2 tsp cayenne).
Combine all ingredients and adjust seasonings to taste. Cover and refrigerate until ready to serve.
Remove pork from cooker and shred to desired size using 2 large forks.
Place pork back into cooker and stir with the juices. Set your oven’s broiler to high setting.
Line a sheet pan with aluminum foil and transfer meat from cooker to pan. Ladle juices over pork and broil for 5-7 minutes, or until edges of pork are browned and crispy.
Chop remaining onion, cilantro and jalapeño for additional toppings if desired. Remove pork from oven and serve with guacamole and lime wedges. Enjoy!
We suggest serving with tortilla chips and corn tortillas and/or your favorite TNH lettuce as wrappers.
Try the following dishes as sides or as a base for a carnitas bowl. All are available on our website.