My All-Time Top 3 Crockpot Recipes
Author: 
Recipe type: Crock Pot
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This was my first crock pot meal I ever made. After that meal I never looked back. Everyone I make this for loves it!
Ingredients
  • 1 Pork tenderloin
  • 1-2 cans of black beans (I love love love beans so I always use 2. I use the Goya Black Bean soup cans because it gives the meal more flavor than the ordinary black bean varieties)
  • 1 can of salsa (I use the Goya Pico de Gallo)
  • 1 cup of frozen corn
  • 1 red onion chopped (optional)
  • Salt to taste
  • To serve/ garnish:
  • Fresh chopped Cilantro
  • Cheese (I use a pepper jack and shred it over the meal)
Instructions
  1. Place the pork tenderloin at the bottom of the crock pot.
  2. Dump all the ingredients on top of the pork.
  3. Set it and forget it. Cook on low for 8-10 hours and you are done! If you take it out early and the pork won’t easily shred keep it in longer. Trust me. The longer you cook pork tenderloin the easier it is to shred. Don’t fear it will dry out; it won’t I promise. If you put pork tenderloin in the crock pot frozen, just put it on high for about 6 hours and it should still shred by the end. If not do as I mentioned above: cook until it shreds easily with a fork. It is very hard to mess up anything in the crock pot, trust me. Pork tenderloin is very forgiving. This was my first crock pot meal I ever made. After that meal I never looked back.
Recipe by Our Full Plate at http://ourfullplate.com/recipes/crock-pot/top-crockpot-recipes/