lbs. pork tenderloin roast
medium onion, diced
(16 oz.) jar salsa
(10 oz.) can Ro-Tel
toppings - cheese, salsa, sour cream, lettuce
Place the roast and onion in gallon sized freezer bag. Sprinkle in cumin, then add salsa & Ro-Tel. Zip close and place in freezer. When ready to use thaw in fridge for 24 hours. Empty contents into crock pot and 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 and tomatoes in crock pot. Add meat back into the crock pot and stir. Add some of the reserved juice back. Serve on tortillas with desired toppings.