Mexican Slow-Cooked Pork Carnitas

I made these two nights ago. Definitely a success! They were mild enough that they didn't bother Chris's reflux, but very tender and flavorful. So easy too! The meat was so moist that it tasted the same even with leftovers.

Here are my changes:

I used 2 lbs. pork tenderloin instead of shoulder

I omitted the peppers in adobo sauce

Added salsa and low-fat shredded cheddar after they were cooked

Here's the recipe