Salsa Verde Braised Pork
from Half Assed Kitchen
1 pork tenderloin, any size
1 bottle salsa verde (i.e. green)
1 medium onion, finely chopped
3 cups reduced-sodium chicken broth
2 teaspoons cumin seeds
1 teaspoon dried oregano
1/2 cup fresh cilantro
Salt
In dutch oven, combine pork, salsa, onion, broth and spices. Boil over high heat for a few minutes. Reduce heat, cover and simmer until meat is very tender (2-3 hours) (Alternately, you can put the pork in a slow cooker on low for a while, then transfer it to a dutch oven and add the salsa, onion, broth and spices. We did this when we were gone for the afternoon.).
Remove tenderloin from pot and, using two forks, shred. Return to pot and heat through, mixing with salsa. Add cilantro and salt, if needed.
Serve with tortillas or, as mentioned above, beans and rice.