Crockpot Shredded Pork with Black Beans

Step 1

2 lb pork tenderloin

MDP's seasoning or other all purpose meat seasoning

1 can black beans

1 cup diced tomatoes

4 cups chicken, pork, or vegetable stock

1 cup chopped onion

1 jalapeno (seeded or unseeded to taste)

2 cloves garlic, chopped or smashed

1 handful chopped cilantro

1 tsp cumin

1 TBSP Cilantro Pesto (if you don't want to make a batch, throw inanother handful of cilantro, another garlic clove, 1/4 cup chopped scallions, and a squeeze of lime)

Rinse pork and pat dry. Sprinkle with MDP seasoning and set aside overnight if possible, if not no problem.

Step 2

Mix everything but the meat in the crockpot base, adding water if there is not enough liquid to cover up over the beans, tomatoes and onions.  Add tenderloin and pust it down so that its covered by the liquids. Cook on low for about 10 hours until meat falls apart with a fork and shred as you would pulled pork.

Step 3

Serve over steamed brown rice, in wheat tortillas, or on top of salad. I like an extra shot of siracha and some sour cream.