Recipe by under12parsecs
This makes a lot of juicy, extremely flavorful and tender pork for tacos. One of DH's faves! He likes his pretty spicy, so if you don't, you might start with less cayenne and work your way up. NOTE: You may wish to check your pork after about 4 hours on high or 6 hours on low as some reviewers have reported that their pork was done sooner.
- 3 lbs pork tenderloin
- 1 yellow onion, sliced1
- 1 (15 ounce) can tomato sauce
- 1⁄2 cup water
- sazon goya with coriander and annatto (1 packet)
- 2 tablespoons chipotle chiles in adobo, finely chopped
- 1 tablespoon minced garlic clove
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon cayenne pepper (or to taste)
- 1⁄4 teaspoon ground black pepper
- 1 bay leaf
Directions See How It's Made
- 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.).