Ingredients
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3 lbs pork tenderloin
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1 yellow onion, sliced1
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1 (15 ounce) can tomato sauce
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1/2 cup water
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sazon goya with coriander and annatto (1 packet)
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1/2 teaspoon salt
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon cayenne pepper (or to taste)
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1 bay leaf
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1/4 teaspoon ground black pepper
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1 tablespoon minced garlic clove
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2 tablespoons chipotle chiles in adobo, finely chopped
Instructions
- Trim fat from tenderloin; cut pork into chunks. Place onions then pork in a 4- or 5-quart slow cooker. In a medium bowl, stir together tomato sauce, water, sazon, chipotle peppers, garlic, salt, cumin, coriander, cayenne, and pepper; pour over pork in cooker. Add bay leaf.
- Cover and cook on low-heat setting for 10 to 12 hours or high-heat setting for 5 to 6 hours. After looking at reviews, you may wish to check meat earlier as some have said theirs was done far sooner. See NOTE in description :).
- Remove pork from cooker. Using two forks, shred pork. Reserve half of the pork (about 3 cups) and 2 cups of the sauce; store as directed below. Mix the remaining pork with 1/2 cup of the sauce. Discard any remaining sauce.
- Serve with your choice of taco shells and toppings. We use fresh salsa, pepperjack cheese, sour cream, and jalapenos on soft flour tortillas. Makes 4 servings and reserves.
- To store reserves: Place shredded pork and sauce in separate airtight containers. Seal and chill for up to 3 days. (Or freeze for up to 3 months. Thaw in refrigerator overnight before using.).