3-4 lb. pork roast (shoulder or rump roast) 1 tsp. salt
2 tsp. pepper
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. dried cilantro
1 tsp. cumin
3 tsp. brown sugar
1/4 c. water
4 oz. green chilies
Trim excess fat off or roast and set aside. Pour water and green chilies into a medium crockpot. In a shallow bowl combine all seasoning and place roast in the rub. Pat all seasoning into the roast and then set into crockpot above green chilies. Cover and cook on low for 8 hours.
Remove roast and shred. Return a small amount of liquid to the roast to keep it moist. Serve warm on tortillas.