Ninja Foodi Crispy Pork Tenderloin Carnitas
This crispy carnitas recipe is one of the best meal prep recipes on my blog. You can make tacos, burritos or bowls, nachos, salads, and all kinds of dishes with this Mexican pulled pork.
Every serving is packed with flavor and 24 grams of protein with just 4 grams of carbs, 6 grams of fat, and 3 WW Smart Points. That leaves tons of room for tortillas, cheese, and other fixin’s!
Ninja Foodi Carnitas Recipe Walkthrough
Thanks to the Foodi, this is an easy recipe that stays in one pot aside from a little prep and shredding the pork. And the ingredient list is a simple one so I doubt you have many questions. Still, I’ll touch on any potential ingredient modifications as we go.
Step 1: Coat Pork Tenderloin(s) in Olive Oil and Carnitas Seasoning
You can do this in a bowl like the recipe calls for or by hand on a cutting board like I initially did with my Ninja Foodi bbq pulled pork recipe. I think I like the bowls better because you can add what I’m calling a flavor potion in step 2 to make sure no oil or spices go to waste.
It’s also a great way to keep your hands clean!
Here’s what you’ll need for the carnitas seasoning:
- salt and pepper
- cumin
- oregano
- cinnamon
The only notes I’d add here would be on the salt and cinnamon. If you’re using table salt as opposed to kosher salt like the recipe calls for, you’ll want to cut it in half. And if you’re wondering about the cinnamon, just trust me. (But yes, you can leave it out.)
Step 2: Make a Flavor Potion for Pressure Cooking
I know lots of my readers love simplicity and appreciate shortcuts. So, I figured this route would alleviate any need for chopping veggies and work loads of flavor into the recipe all at once.
Add the following to a food processor:
- onion
- orange
- garlic
- cilantro
- chicken broth
If you don’t have broth on hand, you can use water. And if you’re a cilantro hater, just leave it out!
Step 3: Sear the Pork Tenderloin with the Foodi’s Sauté Function
That’s it for ingredient prep. Now it’s time to cook.
The only thing you can mess up in this step is not letting the pot heat up enough before adding the pork tenderloin. You can flick a little water in the pot to test the heat. If it sizzles, you’re probably good to go.
Sear each side of the pork tenderloins for 2 minutes. Nothing fancy here.
Step 4: Add the Flavor Potion and Pressure Cook
Pour the blended ingredients into the pot around the edges and move the pork around to fully coat the bottom of the pot. Seal and cook with high pressure for 12-14 minutes.
I hate to give a time range, but every pork tenderloin (and user) is different. If you have a food thermometer and the pork hasn’t reached an internal temp of at least 160F, you can seal and cook for another minute or two.
Note: If you want to make a smaller batch with just 1 pork tenderloin, follow the recipe as written but cut the chicken broth in half. The cook time should be about the same.
Step 5: Reduce the Remaining Liquid while You Shred the Pork
Like I mentioned in my buttermilk pan fried chicken breast recipe, letting your proteins rest for at least 5 minutes after cooking is always a great idea. Even though you’ll be mixing the pulled pork back in the remaining liquid before broiling, letting the meat rest will make shredding much easier.
As for reducing the remaining liquid, you want carnitas, not pulled pork soup. It doesn’t have to be a flawless sauce, just reduce it long enough to thicken. If you let the pork rest and then shred (about 8-10 minutes total), it should be perfect timing.
Bonus tip: Meat claws make shredding cooked meat so much easier.
You can find the meat claws I use, along with all my other recommended kitchen equipment, on my Amazon storefront. Other shredding options include the classic two fork method or a stand mixer with a paddle attachment.
Step 6: Use the Foodi’s Broil Function to Make Crispy Carnitas
This is an optional but highly recommended step. Not only does it create crispy edges, the pork soaks up all the remaining juices during broiling. I did it for the BBQ pulled pork I mentioned earlier as well as my Ninja Foodi Greek chicken breast, and I’ll probably continue doing it for every protein I prep in the Foodi.
If you want even crisping, you can stir halfway through or broil in two batches.
If you’re using an Instant Pot or slow cooker, you can transfer the pork to a baking sheet lined with aluminum foil and use your oven’s broil function. Example: slow cooker pineapple chipotle chicken
How to Serve Your Crispy Carnitas
Idea time!
- nachos with homemade thin corn tortilla chips (my pulled pork nachos are a great cheese/chip/pork ratio example)
- the tacos pictured are on street taco tortillas with diced onion, jalapeño, cotija cheese, cilantro, and lime juice
- you could swap carnitas for beef in my cheesy beef baked tacos, chicken in my air fryer taquitos, or add them to my black bean quesadillas
- with my baked or air fried Mexican potatoes
- roasted corn salsa like I served with my pressure cooker barbacoa beef or my 10-minute street corn off the cob
Let me know what you end up doing with your pork tenderloin carnitas! Snap a pic and tag me on Instagram @mason_woodruff or share it with my Facebook group.
Ninja Foodi Crispy Pork Tenderloin Carnitas
This tender, flavorful pork carnitas with broiled crispy edges is perfect for meal prep. You can easily make burrito bowls, tacos, nachos, and more.
Ingredients
- 2 Pork Tenderloins (16oz each)
- 2 Tbsp Olive Oil
- 1 Tbsp Cumin
- 2 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Oregano
- 1/2 tsp Cinnamon
For Pressure Cooking
- 1 small (140g) Onion, peeled and halved
- 1 small (100g peeled) Orange, halved
- 2 cloves (10g) Garlic, peeled
- 1 handful (3g) Cilantro
- 1/2 C (120g) Low Sodium Chicken Broth
Instructions
- Place the pork tenderloins in a large bowl with the olive oil. Mix the dry spices together before sprinkling over the pork. Use a rubber spatula or your hands to evenly coat the pork in the oil and spices. Set aside.
- Add the onion, orange, garlic, cilantro, and chicken broth to a food processor and blend until smooth, about 30 seconds on high.
- Turn the Foodi's sauté function on HI and let the pot heat up. Once hot, add the pork tenderloins. Cook for 2 minutes before flipping and cooking another 2 minutes.
- Add the pressure cooking ingredients to the pot, moving the pork tenderloins around to evenly coat the bottom of the pot with the mixture. Seal the Foodi and pressure cook on HI for 12-14 minutes* with quick release pressure. The pork should reach an internal temp of 160F at its thickest point. Transfer the pork tenderloins to a bowl to rest for 5 minutes before shredding.
- While the pork rests, turn the Foodi's sauté function back to HI to reduce the remaining liquid to a thick sauce, stirring occasionally.
- After the pork rests, shred and add back to the pot with the thickened sauce. Stir to evenly coat and use the Foodi's broil function** for 10-15 minutes for crispy edges.
Notes
*Use 12 minutes for long, thin tenderloins and 14 minutes for thicker tenderloins.
**If you're using an Instant Pot, use the sauté function to reduce the sauce before mixing with the shredded pork tenderloin. Add the pork to a baking sheet lined with aluminum foil and use your oven's broiler to make crispy carnitas.
Each 3.25-ounce serving of crispy carnitas has 3 WW Smart Points (blue plan).
For Slow Cooker Carnitas
Sear the pork tenderloins in a large skillet and cook in a crockpot on low for 3-4 hours or high for 2-3 hours. Once the pork reaches an internal temp of 160F, transfer to a bowl to rest/shred. Transfer the remaining liquid to a saucepan over high heat to reduce to a sauce. Toss the pulled pork in the sauce and crisp on a baking sheet under your oven's broiler, if desired.
Nutrition Information:
Yield: 8 Servings Serving Size: 3.25 ouncesAmount Per Serving: Calories: 165Total Fat: 5.9gCarbohydrates: 4gProtein: 23.4g
Just made these tonight and the flavors were spot on!!! So good! My kids scarfed them down and wanted seconds. Thanks for another amazing recipe!
These came out so good!! I just got a pressure cooker and this was the first thing I wanted to make. . Finished in the air fryer to crisp them up. Can’t wait to use in tacos, pizza, salad. Thanks for such a delicious and versatile recipe!!
I will be making these in a slow cooker. Does that mean that I should forget about the pressure cooking ingredients altogether? I am confused about this step.
I would still add those to the crockpot. You may need to transfer the remaining liquid to a saucepan to reduce later, though. That way you don’t have soupy pork!
It is so hard to choose a recipe I love the most! They are all soo good. I love the food I carnitas and the chicken taco’s. I was such a horrible cook before and you have made it so much easier. Thank you sooooo much
Best carnitas I’ve ever had. This is now a staple in our household and we make it for meal prep for lunches at least every other week as bowls! We didn’t have oranges the second time we made it and subbed lime juice instead which also tasted great. Thanks for the recipe !
LOVED these. I just got a food processor and went crazy with mason recipes, starting with this one! The emulsion that you cook the pork in gave it a wonderful flavor, and using the foodi after to broil the top really put the amazing over the edge. I made the mistake of stirring the meat to broil more of it, don’t! Way to many harder more inedible bits.
I’m usually not a fan of pork, but I was craving some kind of “burrito bowl” for the week. The picture caught my eye and OH MY this did not disappoint. So tasty and a good way to add some new flavor to the week. I bought the mini guacamoles so I could travel with it to class or work without making the bowl soggy. highly reccomend!
He isn’t kidding! The cinnamon is a must! My carnitas were delicious. I made nachos for my picky eating toddlers and they loved the meat. Thank you for a family friendly healthy recipe:)
We eat a lot of pork in my house. We live in NC and love all kinds of bbq. We don’t discriminate. Trying to eat a little leaner but still have delicious flavor is tough sometimes and this recipe knocks it out of the park. We made this the other night and we all (3 kids included) want it again this week. The flavors are amazing.
While I don’t have a ninja foodi and I typically don’t use my slow cooker for it, I use this marinade frequently – almost weekly in my house. I like to fry my pork loin chops on my cast iron skillet. Using it tonight (it has been marinating since last night) for some carnitas tacos for dinner, been dreaming about them for hours.
I don’t have a website, but didn’t see the star review option and added my own.
THIS RECIPE IS AMAZING! I’ve made it twice. And my family willing ate it, too.
Whenever I hosted family suppers, I found out my family members would eat first, before coming over, Bc the high probability it would taste less than ideal 🤣 I’m just thankful for all the meals they did stomach out of love for me.
Anyway! The carnitas were a major hit! The second time I made them in the crockpot. I followed all the initial steps with preparation and seared them. I had to wait a bit for the Ninja Foodie to cool down before it would let me use the slow cooker but it worked. Instead of the pressure cook I did a slow cook on hi for 4 hours. Made them much easier to shred. They also keep well for left overs.
Thanks for making cooking friendly! Im so happy suppers are turning out WAY better. My family can now overlook more of my usual mishaps like eggs rolling off the counter, forgetting to turn the stove or oven on, dropping mixing utensils in the kitchen aid or forgetting all together I’m cooking when I leave the kitchen for some random side task.
Turned out amazing! Such a versatile recipe! Super easy and quick, it’s a go to for meal prepping for our house hold! Also, meat claws for shredding—total game changer!
This had my house smelling SO GOOD. It was really fun to make and the flavors… just WOW. I used a instant pot mini duo and it worked great! My favorite part of the recipe is the crisp parts of the pork. I can’t wait to make this again
If you want to batch cook a large amount of protein to have delicious versatile meals all week, this should be on your list! Fantastic with the gnocchos recipe, by itself, on a salad, in tacos, or on a sandwich!
Made this today using my crockpot. It was so amazing. House smelled delicious all day. Dinner was fabulous. My son and husband loved it (and my son is a picky eater). I served it with rice for them and cauliflower rice for me, black beans, grilled onions and peppers – it was just an awesome and easy meal. My son asked if we could eat the leftovers tomorrow night! Thanks Mason!!
I was honestly reluctant to try this due to…uh…laziness…but I’m so glad I did – it was DELICIOUS! My boyfriend and I licked our plates clean #noragrets
It’s worth the effort, right? 😀 Thanks for the feedback!
Ummmmm . . . can’t stand cilantro. Any suggestions for a substitute? This recipe sounds great and I’m ready to make it!
I would leave it out. It’ll be fine!
Any tips for making carnitas with chicken on a stove top? I can’t have pork or have a ninja foodi :/
You could try braising some chicken breasts or thighs with the same ingredients here then shredding and broiling to finish once the chicken is fully cooked. Or if you have a crockpot, you could use that and even skip the steps for searing the chicken if you’re going to broil at the end. Hope that helps!
Made these tonight with your street corn and both me and my husband loved it!! It was delicious even missing some ingredients due to quarantine and really hit the spot from having the same thing day in and out. I never want to eat tenderloin any other way!
That’s what I like to hear! I think I’m with you. Tenderloin’s never been better. 😉
I made these in a crock pot. I will make again. I skipped putting it in the oven to “crisp” it up afterward because I was so eager to eat it. Even without crisping it it was still good.
This recipe is sooo good! I’ve made it a couple of times using my instapot, and every time it has been amazing! I love that I can eat it many ways. I’ve done burrito bowls, tacos, and just on a salad!
5 stars, this is my son’s favorite carnitas dish and he’s a hard guy to please. The sauce is fantastic – we made it with blood oranges. We love this for tacos and for bowls, and it froze well too.
so easy and delicious, used the leftover for a week to make crunch wraps and tacos!
Actually made these pork carnitas twice and loved them. Easy to make and delicious always works for me and this recipe did not disappoint! Even passed it along to my mother in law😁
This recipe is a keeper. It’s on repeat in my house!!
Where is the recipe for those amazing bowls – pictured between the nachos and the tacos. Can’t seem to find it.
Thanks!
Black beans, whole kernel corn, guacamole, cotija cheese, and fat free Greek yogurt over cauliflower rice. That’s it!
This recipe is delicious! And suspiciously easy! It reheats well and one small tenderloin makes a ton for one or two people!
This is the first recipe I made from Masonfit.com and since the beginning of September I have made it 3 times. It is a family favorite.
I’m obsessed with this recipe. It’s sooooo good. It freezes great so perfect for meal prepping. I’ve made it in my instant pot and crock pot. Then crisp in the oven
Hi Mason. I want to make this. I saw that this pork carnitas (Ninja) uses the manual pressure cook setting for 12-14min. The other one you have for the Instant Po says 30 (and I see other recipes often saying 45min). Just wondering what the cook time would be for this recipe using the Instant Pot on manual-high-pressure cook?
There’s no single answer for pressure cooking meats. I’ve tested different recipes with short and long cook times. With pork tenderloin, I’ve found the long cook times don’t necessarily tenderize meat like you see with lean beef roasts. My barbacoa, for example, takes an hour plus. The 12-14 minute cook time here should be enough to fully cook (without overcooking) a 1 pound tenderloin that’s been seared on all sides. It shreds easily and is plenty tender to skip the longer cook times. Hope that helps!