Spray the inside of a slow cooker pan with cooking spray.

Lay the pork loins on the bottom of the pan and salt with kosher salt. Add the rinsed and drained beans, enchilada sauce, salsa, and peeled (or grated) carrots.

Cover and cook on high for 3-4 hours or low for 7 to 8 hours.

When the meat is done, carefully remove the lid off the slow cooker. Using two forks (if you like), pull the meat apart into shredded pieces and mix with the sauce. Or, slice the meat and serve on a platter (using a slotted spoon), with the beans and carrots on the side.

Place the tortillas on a plate and heat on high in the microwave until warm, 30 to 45 seconds.

Serve with optional toppings as desired for tacos, or roll up burrito style, slice in half, and serve.