Instructions
Brown the roast in a small amount of butter and olive oil. I brown all sides to sear in the juices. Then cover with tomatoes , chilis and cumin. Cook in a slow cooker on low for about 7-8 hours or until the meat falls apart, when pulled with a fork. Remove bone and fat and shred meat.
This is a great way to make meat and have it available for a few days. You can use it on tortillas, with rice and a favorite sauce, with BBQ sauce for pulled pork sandwiches or other cold sandwiches or salads. We just shred it and keep it in the fridge so the kids have easy Relatively healthy food they can grab when they get hungry. My son also takes it cold for lunch since he doesn’t really like lunch meat.
