1 (4 pound) pork roast
2 (16 ounce) cans To-Tel tomatoes
1 tablespoon cumin
Salt and pepper to taste
Flour tortillas
Shredded Cheddar or jack cheese
Tomatoes, diced (optional)
Sour cream (optional)
Guacamole (optional)
Salsa (optional)

Place pork in crockpot. Pour tomatoes including juice over the top. Sprinkle cumin and salt and pepper on top. Cook on HIGH for 6 hours or on LOW for 10 hours.

Shred pork with 2 forks. Fill warm tortillas with pork and top with fillings of choice.

Serves 4.