First, cut the roast into three-inch pieces.

To Make the Dry Rub Combine:

• 2 tsp cumin
• 1 tsp paprika
• 3 tsp salt
• 1 tsp freshly cracked black pepper

Massage the seasoning into the meat.

Drop the wedges of seasoned meat into the crockpot or pressure cooker.

Slice the onion and drop them into the pot around the pieces of roast.  Peel and dice the garlic and add it as well.  Mince the red chili pepper and sprinkle it in.

Next, add the liquids.  Add the juice from three limes (3 TBSP), and 3 chopped tomatoes (substitute 1 can of tomatoes – use the juice and all).

Cook in a crockpot on low for 8 hours or in a pressure cooker on high pressure for 1 hour (leave the roast in the pressure cooker while pressure releases).

Use a ladle to remove the fat from the surface.  Shred the roast with 2 forks.

Serve with warm tortillas and all your favorite toppings.

Topping Ideas:

• salsa
• lettuce
• cheese
• tomatoes
• lime wedges
• fresh cilantro
• sliced avocado
• rice
• beans
• guacamole
• fresh pico de gallo
• sauteed onions & peppers