- a boneless pork tenderloin roast
- a jar or two of your favorite Mexican salsa
- a crockpot
I start with one of those Armour boneless pork tenderloins (either plain or southwest seasoned) from the supermarket and usually cut it in two or three big pieces so they'll fit in the crockpot. Put a bit of lard, bacon fat or oil in a heavy skillet, heat, and sear the outside of the pieces of roast until they begin to brown. Then place the meat in the crockpot, cover with the salsa, and cook for 8 hrs or so - until the meat is basically falling apart. Remove, shred the meat with a couple of forks, and serve as a taco filling with warm, fresh tortillas. Goes well with cold, Mexican beer. Vegetarian Posole or borracho beans make a nice side dish.
If you really want this to be yummy, substitute something like Cervantes Red Chile Sauce from New Mexico for the salsa. Mmmmm...MMMMM!