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Spray skillet with Pam or coat with oil. Sear both
sides of the roast for a few minutes on each side.
Place in slow cooker. Cut onion in half and slice
into thin strips. Place over roast. Pour in can of
diced green chiles & diced tomatoes. Add 4-5
tablespoons of Louisiana hot sauce. Pour in 1 cup
of water. Let slow cook on LOW for 6-7 hours.
Shred with fork. Let simmer for 10 minutes for the
meat to soak up the juices. Taste and add more hot
sauce and/or red pepper flakes if necessary. Serve
on flour or corn tortilla with guacamole & cheese.
(See guacamole recipe)
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