Shredded Pork or Chicken

from Joleen's kitchen

3 lbs. pork roast or 3 lbs. boneless skinless chicken
2 garlic cloves minced
1 T. cumin
1 T. dried oregano (use less)
2 T. chili powder
1 T. salt
4 oz. can chopped green chilies
1 can diced Italian style tomatoes
1/3  – ½ cup sugar

Put roast in bottom of crock pot with all ingredients.  Add water by rinsing out cans and dumping in.  Cook meat on low in crock pot for 8 hours, then shred the meat and cook 1 hour more on low.

Serve in warmed flour tortilla with Spanish rice and black beans.  Top with shredded lettuce, corn tortilla strips, salsa, guacamole, tomatillo dressing and fresh lime.