Salsa Verde Braised Pork

1 pork tenderloin, any size
1 bottle salsa verde (i.e. green)
1 medium onion, finely chopped
3 cups reduced-sodium chicken broth
2 teaspoons cumin seeds
1 teaspoon dried oregano
1/2 cup fresh cilantro
Salt

In dutch oven, combine pork, salsa, onion, broth and spices. Boil over high heat for a few minutes. Reduce heat, cover and simmer until meat is very tender (2-3 hours) (Alternately, you can put the pork in a slow cooker on low for a while, then transfer it to a dutch oven and add the salsa, onion, broth and spices. We did this when we were gone for the afternoon.).