- Pat pork tenderloin dry with kitchen towel or paper towels. Sprinkle meat on all sides with DASH Southwest Chipotle seasoning blend.
- Add olive oil to a Dutch oven or deep skillet with a tight-fitting lid and warm over medium-high heat. Place tenderloin(s) in skillet and brown on all sides, 2 to 3 minutes per side. Remove pork and set aside.
- Add optional bay leaf, onion, garlic, citrus juices, and chicken broth. Stir to scrape any bits from the bottom of the pot or skillet. Bring mixture to a boil and add pork back to skillet. Reduce the heat to low, cover pot and simmer tenderloin(s) until tender, 50 to 60 minutes or until pork can easily shred.
- Remove tenderloin(s) from skillet and set aside. When tenderloin is cool enough to handle, shred pork. Reduce remaining cooking liquid if needed, leaving about ½ cup to coat shredded pork. Return shredded pork to skillet and mix with reduced liquid until well coated.
NOTE: The saucy shredded pork can be enjoyed as is… or you can lay it out on a baking sheet and broil in the oven for 1 to 2 minutes to create crispy bits.
For the Slaw: In a large bowl whisk lime juice, oil, light mayo, honey, and DASH seasoning. Add coleslaw mix and toss to evenly coat vegetables. Serve immediately on top of pork.