In a large sauté pan or stovetop safe crock-pot base, heat 1 tablespoon of olive oil over medium-high heat.

Prepare the pork tenderloin by trimming any excess fat and silver skin and cut each tenderloin into 3 inch pieces.

Season the pork tenderloin with 1 tablespoon of taco seasoning on all sides. Sear for 3 minutes on each side or until a nice golden brown crust begins to form. This will help build flavor for the pulled pork and begin to render down some of the fat.

Once seared, place the pork tenderloin into the crockpot insert.

Cover the pork tenderloin in the remaining 1 tablespoon of taco seasoning. Pour the salsa and lime juice on top of the pork.

Add chicken broth to the crockpot insert, cover and cook on low for 4 hours.

Once cooked, turn the crockpot off and let the pork rest for 1 hour. This will give the meat time to rest and reabsorb some of the juices, making for a tender piece of meat that will be easy to shred and flavorful.

Remove the pork tenderloin from the crockpot. You can use a pair of gloves and shred the pork or shred with 2 forks on a cutting board. You can also use a stand mixer or hand mixer in a bowl to easily shred the meat (don’t use a hand mixer directly in your crockpot as it can chip the enamel).

Return the pulled pork to the crockpot insert to soak up the juices.

Serve with tortillas, rice bowl, salad and finish with your favorite taco toppings. Serve and enjoy!