Easy Low-Fat Crispy Slow Cooker Carnitas

My daughter found this recipe on lillieeatsand tells.com and wanted to share it. So good!
Make sure you use organic products as much as possible.

Ingredients:
2-3 pounds pork tenderloin
Seasoned Salt (there's a homemade seasoned salt recipe on this blog under Homemade Seasoned Salt if you need it)
16 ounce jar Herdez Salsa or your favorite green salsa
8 cloves of garlic
1 medium white onion diced

Instructions:
1.  Trim fat off meat and pat dry.
2.  Cut into chunks, 3-4 inches long.
3.  Season liberally all over with seasoned salt and sear on all sides in a hot pan with cooking spray to lock in flavor. Get a nice brown crust on it.
4.  Move to a crock pot and cover with the salsa, garlic, and onion and cook for 4-6 hours or until tender. Shred it and toss in juices. (You can pull out the chunks and shred them in a new dish then pour a little more than half of the liquid over it and then proceed to fry it up.)
5.  OR for instant pot:  Season meat, sear in instant pot on sauté setting, then cover with salsa mixture seal lid and close vent, press manual, and set time up to 45 minutes.  When it's done, let it naturally release for 10-15 minutes, then open the vent, then the lid when it is completely aired out.

** You can use the meat like this, or spread it on a pan and bake at 350 for about 15 minutes to get some crispy pieces, more like authentic carnitas. OR just crisp up as much as you need in a hot fry pan.  Quicker than the oven and soooo good when it gets a good brown on it.

Serve immediately in tacos, burritos, salads, or whatever sounds good to you! This can be refrigerated in a sealed container for a week or two.