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Mexican-style Shredded Pork (Crockpot)

Submitted by Matrinka

2 cans diced tomatoes with green chilis
1/2 tsp salt
3 cloves garlic, minced 1
can water (use one of the cans from the tomatoes)
Tabasco sauce to taste
3 lb pork roast

Place all ingredients in a crock pot. Cover and cook on low for 7-10 hours.

When the meat is done, put it in a bowl and with two forks, shred it. Toss it back into the pot and if necessary, cook off the excess liquid until you have a thick mixture of tomatoes, chilis and pork.

Serve with Spanish rice, refried beans topped with cheese, tortillas and sour cream

12 servings. Freezes well.