This is a great throw together recipe: minimal ingredients, great flavor, and can be done in a crockpot!
Recipe modified from Bishop's Kitchen
2 lbs. boneless pork roast
1 c. salsa
1 c. chicken broth
1/2 c. onion, chopped
1 tsp. ground cumin
1 large tomato, chopped
1 1/2 tsp. dried bell peppers
1/2 c. chopped fresh cilantro
Trim pork of fat and place in crock pot.
Combine the salsa, broth, onion, cumin and peppers and pour over pork.
Cook on low until pork is tender, about 4 hours.
Shred pork and return to crock pot for 1 hour (on low).
Just before serving, stir in chopped cilantro.
Serve over rice.
Garnish with sour cream and additional cilantro, if desired.