Remove the pork tenderloin from the package, and place it on a cutting board.
In a small bowl, combine the salt and the taco seasoning.
Rub your spice mixture all over the tenderloin, and then place it in the bottom of your slow cooker.
Add the water or chicken stock to the bottom of the slow cooker (don't pour it over the pork, though, so that you don't wash off your spice rub).
Add the lid, and cook on high for 4 to 5 hours, or until the tenderloin is easy to shred with a fork.
Remove the pork from the Crock-Pot, and place it on a cutting board. Cut into 4 equal parts, and then shred with two forks.
Return it to the slow cooker, and mix it with any liquid that might have remained in the bottom of the slow cooker. Adjust salt to taste.
Serve hot in your favorite tacos, burritos, or on a salad or nachos.
Notes
This recipe is really easy to scale up. You might need to cook it an hour longer or so, but it's a great recipe to keep on hand when feeding a crowd.
If you didn't make the homemade taco seasoning and use store-bought, hold off on the additional salt. Commercial tends to be saltier than mine. Then, adjust the salt to taste after the pork tenderloin is shredded.
Make sure the pork is tender enough by checking it with a fork. If it falls apart easily, it is done. If not, let it cook a while longer.
This recipe is super versatile! Use it in any of your favorite Tex-Mex dishes.