2 lbs. pork tenderloin roast
1 medium onion diced
1 teaspoon cumin
1 jar salsa (16 oz)
1 can Ro-Tel
Tortillas
Place the roast and onion in gallon-sized freezer bag. Sprinkle in cumin, then add salsa & Ro-Tel. Zip close & place in freezer. When ready to use thaw in fridge for 24 hours. Cook on low 8-10 hours. Once cooked, remove roast from crock pot and shred Drain juice out of crock pot, reserving some in a small bowl. Leave onions & tomatoes in crock pot. Add meat back int he crock pot & stir Add some of the reserved juice back Serve on tortillas with desired toppings.