The Farmer Family Cookbook

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Ingredients

• 50.416666666667 lb pork tenderloin
• 50.416666666667 lb potatoes, baked
• Salt and pepper to taste
• 20.166666666667 lbs pepper jack cheese, grated
• Flour tortillas

Steps

1. Put pork into a crock pot and salt and pepper well. Cook for 10 hours on low. Remove and shred meat. Pour the cooking juices onto shredded meat.
2. Remove the skins from the baked potatoes and dice into small pieces. In a large skillet brown the potatoes in a small amount of oil. When potatoes begin to get a little crispy, add the pork. The pork will begin to brown. Add additional oil to avoid sticking and increase browning. Top with cheese, reduce heat and cover. Stir after 5-6 minutes to mix in the melted cheese. Cook for another 5 minutes to let the mixture brown.
3. Scoop into warmed flour tortillas and serve with salsa.
4. Note: I bake my potatoes by lightly rubbing them in olive oil and then generously sprinkling with garlic salt on both sides before putting them on a cookie sheet.