Salt and pepper the pork and cook in crock pot 8 hours or overnight on low in a little water. In the morning remove the roast from the crock-pot and pull apart with fork, removing fat. Drain all the water in the crock-pot. Don't over shred the pork or it will turn mushy. This part can be done well in advance.
Add the rest of the ingredients to the crock-pot and add the shredded pork. Stir to combine. Cook another 3-4 hours in crock-pot on low. Serve with a slotted spoon.
Traditionally this meat is served over a salad or in a burrito.
To make a Cafe Rio salad layer: tortilla (I warm mine in aluminum pans like cafe rio in the oven with cheese), cheese, Cilantro Lime Rice , Black or Pinto Beans, Pork, chopped Romaine or green leaf lettuce, sprinkle tortilla strips on top, and grated Parmesan cheese
Serve with sides of: Pico de Gallo , Guacamole , fresh cilantro, fresh lime slices, drizzle with Creamy Tomatillo Dressing.
Recipe Note: The above sauce makes enough sauce for up to a 10 lb roast! So if you have a 3-4 lb pork roast, half the sauce.
This freezes well!