Pork
Olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, pressed
2 1/2 pounds pork tenderloin, cubed
1 tablespoon chopped jalapeno
1/2 cup chopped onion
1 (8-oz.) jar salsa verde
1/4 cup low sodium vegetable broth
8 ounces shredded low fat Pepper Jack cheese, optional
Lightly coat a slow cooker with olive oil.
In a large zipper-topped plastic bag, combine chili powder through garlic; seal the bag and shake well to combine. Add pork cubes, seal the bag and shake well to coat; place in slow cooker. Add jalapeno, onion, salsa verde and broth.
Cover and cook on LOW for 8 hours or until pork pulls apart easily with a fork. Remove tenderloin from slow cooker to a cutting board or plate; shred with 2 forks then return to slow cooker and blend with cooking juices.
Serve topped with shredded cheese, if desired.