MEXICAN PULLED PORK LETTUCE TACOS
2 lb pork tenderloin, trimmed of excess fat
freshly cracked black pepper
1 tsp cumin
2 bay leaves
1 tsp oregano
1 small onion, peeled and quartered
juice of 1 lime
juice of 1 orange
2 cups water
lettuce leaves, i used romaine
freshly shredded pepper jack cheese
1. Place all ingredients through water in your crock pot/slow cooker. Cook over low heat 8-10 hours or over medium heat for 6 hours (whichever works best with your schedule!)
2. Remove cooked pork from pot. Shred using two forks. Mix pork with a little of the pan juices and onions for flavor.
3. Serve over lettuce leaves with chopped tomato, avocado and freshly shredded pepper jack cheese.