PULLED PORK SANDWICHES
Pork tenderloin (about 2 pounds), trimmed on fat
1 large onion, thinly sliced
2 cups Open Pit barbecue sauce, original flavor
1 cup Old El Paso Thick n Chunky salsa
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Cut tenderloin into three pieces and put in crock pot. Place onion on top. Add barbecue sauce, salsa, chili powder and cumin and stir.
Cover and cook on low heat 8 to 10 hours.
Remove pork from crock pot. Place on cutting board and shred, using 2 forks.
Return pork to crock pot and stir well. Add salt. Increase heat setting to high.
Cover and cook 30 minutes.
Serve on a bun or in a tortilla.