Mix all ingredients other than pork in a large crock pot. One 15 oz can tomato sauce; one 4 oz can chopped green chilies, one tablespoon chili powder, one teaspoon paprika, one teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon cumin, one teaspoon salt, ½ teaspoon pepper.
Trim a 3-pound pork butt of any excess fat. Cut into three equal chunks and place in crock pot. Flip the meat so all sides are coated with the sauce. The butt can be boneless or bone-in.
Cook on low for about 8 hours. You want an internal temperature of about 195. Remove and allow to cool a little before shredding.
I doubled the sauce and spices since I was making an enchilada casserole and needed the sauce. The pictures reflect this. I also use a bone-in pork butt, but boneless would be fine. I just happened to use onion and garlic powder, but fresh would be great.
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