1.5 lb Boneless pork tenderloin, trimmed of visible fat
1 tsp Salt
1/2 tsp Pepper
1 tsp Ground cumin
1 tbs Garlic salt
1/2 tsp Onion salt
1 tsp Dried oregano
2 Fresh lime juiced
1 1/2 cup Water
1 tbs Chile powder
To Thicken Sauce:
2 tbs arrowroot powder (to thicken sauce)
2 tbs Water
Crockpot: Spray bottom of crockpot with cooking spray and place pork (or chicken) in bottom. Sprinkle seasonings and the rest of the ingredients, (everything except thickening sauce) over pork. Cover crockpot and cook on low for 8 hours, or until the meat shreds easily.
Instant Pot (pressure cooker): Same as above but select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, let pressure naturally-release.
Remove meat from the crockpot/Instantpot with a slotted spoon and place on a rimmed baking pan. Shred meat with two forks.
Pour the sauce from the crockpot/Instantpot into a small saucepan and turn heat to medium high. Bring to a simmer. Add arrowroot and 2 tbs cold water to a small bowl and mix until smooth. Pour cornstarch mixture into saucepan and continue to whisk until sauce thickens. Pour sauce over shredded meat on baking pan.
Place sheet pan under broiler for 5-8 minutes or until meat gets golden brown. Serve with lettuce wraps, on buns, or tortillas. Weigh out into your portion sizes adding 1-2 oz to make up for the sauce weight.