1-1 1/2 pound(s) pork tenderloin
1 tablespoon canned chipotle pepper in adobo sauce, minced
1 tablespoon adobo sauce
2-3 tablespoons olive oil
1 small to medium onion, chopped
2 garlic cloves, sliced
2 teaspoons cumin
2 teaspoons dried oregano
2 bay leaves
1 cup fresh tomatoes, chopped (or canned)
2 cups chicken broth
1 teaspoon kosher salt
Saute the onions and garlic in the olive oil over medium heat in a dutch oven or skillet until the onion is translucent. If using a skillet, transfer the onions and garlic to a slow cooker.
Add the tomatoes, broth, chipotle, adobo sauce, salt, spices, and pork to the onion mixture and cook for at least 6 hours.
Gently pull apart the pork before serving - it should come apart with little effort.
Serve with corn tortillas, cilantro, and lime. Also good over polenta or rice, or in a sandwich with a soft bun. Even better the next day.
Makes 4-6 servings.