3-3½ lb. roast
1 Tbs. cumin
1 Tbs. chili powder
1/8 tsp. black pepper
1 c. chopped onion
1 (14oz.) can stewed tomatoes
1 (7oz.) can green chili peppers
1/4-1/2 c. snipped fresh cilantro
Trim fat from meat. Mix spices and rub generously on both sides of the roast. Add to crock pot with onions, tomatoes, and green chilies. Cook on low for 10-12 hours or high for 5-6 hours. Remove meat and shred with fork then mix with juices.
Serve on rolls with monterey jack cheese.