Serve as a filling for burritos, tacos, or nachos; add canned beans or hominy to make a stew; or just serve over rice.

3 pounds boneless pork, cubed
1 tablespoon vegetable oil
1 onion, chopped
1 teaspoon ground cumin
1 teaspoon oregano
1 cup chicken broth
1 (4 ounce) can diced green chiles
1 (16 ounce) can Mexican-style stewed tomatoes
2 cloves garlic, minced
Salt and pepper to taste

Brown pork cubes in oil until beginning to brown. Add onions and cook until onions are softened. Drain.

Place pork and onions in a crockpot, add remaining ingredients and cook on LOW until pork is tender, about 8 hours.

With a large spoon, stir the mixture, breaking the pork into large shreds by pressing the meat cubes against the side of the crockpot. This freezes well.