In a large ovenproof skillet or Dutch oven, brown meat on all sides in 1 tablespoon of oil, remove meat from pan. Add onions to pan with a little more oil if necessary. When translucent, add garlic and spices and cook for a moment longer until fragrant, stirring often.
Add the tomatoes and juice, and green chilis, stir well, scraping up from the bottom, then add the roast (and any drippings) back to the pan. Spoon the sauce over the roast, cover with a tight-fitting lid or foil and bake at 325 degrees for about two and a half to three and half hours. The roast is done when it’s fork tender and easily shredded.
During the cooking process, check at about two hours and again around three to make certain there is still enough moisture in the pan, and add a little water if necessary. All those goodies in the bottom of the pan are going to make your sauce, and depending on how big your pan is and how much fat content there is in the roast, the amount of liquid can vary.
When the roast is done, remove it from the pan, pour the sauce into a container and skim off any fat. You may need to add a bit of water to the drippings to make them a loose, jammy consistency. Shred the roast and add some of the sauce if you wish and toss with the meat, saving some sauce to pass on the side for serving.
Slow Cooker Instructions:
This can be made in a slow cooker. Prepare as above, but to cook, transfer to a slow cooker and cook on high four to five hours or low for about seven to 10 hours or overnight. The sauce will not be as thick as oven braising. After defatting simmer, if desired, for a few minutes to reduce sauce to a loose, jammy consistency.
Makes about four to five cups of shredded meat and about 1 1/2 cups sauce.
Keywords: Bargain Meal of the Week, Beef, Bell Peppers, Cheese, Freezes Well, Jalapeno, Mexican or Southwestern, Pork, Pork Shoulder Recipe, Slow Cooker, Tomatoes, tortillas, Tostada