Recipe by UnknownChef86
This is so simple, it's almost a non-recipe, but so delicious I had to submit it. I came up with it one day when I wanted to do something different with a pork tenderloin. It was such a hit, it became a family favorite, replacing the pallid-by-comparison taco meat. It works just as well with boneless chicken or beef. It's very popular at potlucks and get-togethers, also. Pork weight is an estimate...I just use a good-sized roast. This is also a good recipe for OAMC, as you can cook and shred, then package the meat for later use.
Top Review by Steve2702
Great simple recipe I used 4ibs of Beef topside, 450g jar of Daniels fire roast mild Salsa & a few drops of Daves Roasted Garlic Hot Sauce, stuck it in the crock pot on low for 9 hours & it was fantastic as a filling in crispy bread rolls Thanks
- 907.18-1814.36 g pork tenderloin (or use lean boneless chicken or beef) or 907.18-1814.36 g lean pork roast (or use lean boneless chicken or beef)
- 680.38 g jarmedium chipotle salsa (I use Safeway brand)
Directions See How It's Made
- Make sure the pork is trimmed of excess fat, then rinse with cold water.
- Place roast in a crockpot and pour the salsa over the top.
- Let cook 6-8 hours or til meat easily shreds.
- Remove roast from crockpot and place on a platter; shred with two forks and return to crockpot, mixing with remaining salsa.
- Use as you would taco meat, serving with tortillas and appropriate toppings (cheese, tomatoes, lettuce, sour cream, etcetera).
- If desired, after roast is cooked, juices in crockpot can be thickened with a tablespoon of flour and enough water to make a thin paste.