Ingredients:
3 lbs of Pork Loin
1 bay leaf
1 1/2 cup of water
To make the rub combine:
2 tbsp of chili powder
2 tsp of cumin
1 tsp of ground coriander
1/2 tsp cloves
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1 tsp oregano
Directions:
Mix all spices together except the bay leaf in a small bowl.
Rub down the entire pork loin with the spices and place in your slow cooker.
Add the bay leaf and water and cook on low for 6-8 hours. Keep an eye on the pork just to make sure the water doesn't absorb and it dries out. If you have to add more liquid please do.
Your pork should pull apart easily so you can shred it.
*****Once you it is able to be shredded take it from the crock pot, shred and then place back into the crock pot. Stir the meat to coat with the juices.
(You can fill a red container with this for the 21 day fix!
Cilantro Lime Topping
(Yummy Addition, do not skip)
Greek yogurt
1/4 Cup Fresh Lime Juice
1/4 Cup Fresh Cilantro Chopped
1 lime cut into wedges for garnish
Combine these ingredients in a bowl for the dressing and set aside.
Place on Corn Tortillas & top with whatever toppings you desire - I used a Southwest Salad mix - I also recommend Black or Pinto Beans in a can
Lettuce, Diced Tomatoes, Diced Avocado or Shredded cheddar cheese and top with dressing! Romaine
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