Shredded Mexican Pork Recipe

  • 1 1/2 pounds pork tenderloin
  • 1 block hot pepper cheese (8 ounce block)
  • 1 jar salsa Verde (16 ounce jar)
  • Salt and pepper, to taste
Season pork tenderloin with salt and pepper. Cook pork on high in crock pot until fork tender (approx 5 hours). Remove pork and shred with a fork and knife. Return to crock pot and chunk hot pepper cheese and add to pork along with the salsa Verde. Mix well to melt the cheese. Use this for meat for soft tacos (either corn or flour) or for burritos.
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