My mango salsa expired on 11/13/2009. RIP. Oh wait, its not dead yet! The mango salsa rises from the basement like a phoenix from the ashes, reborn anew to live again.
5 lb. pork tenderloin
one 48 oz. bottle of "fresh" mango salsa.
Place pork in large crock-pot. If it won't fit in easily, make it fit. Do not add water. Cover. Turn crock-pot to high. After about a couple of hours and the pork will just begin to shred with a fork, add salsa and 1/4 cup flour. Continue cooking until pork shreds easily, about 6 hours. Can be cooked on low for 8-12 hours. If need be , add the salsa at the beginning and flour when ready to serve. Or shred finished pork and add salsa and flour when ready to serve. Or...you get the idea.
Serve with warm flour tortillas, cheese, tomatoes, sour cream, sliced avocado, and romaine lettuce.