Enjoy this slow-cooked Latin American dish atop black beans and rice with corn tortillas and lime wedges.
Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat 2 to 3 minutes on all sides or until pork is browned.
Stir together tomatoes and next 5 ingredients in a 5-qt. slow cooker. Add pork, turning to coat.
Cover and cook on HIGH 5 hours or until pork is fork-tender. Transfer pork to a cutting board, and let stand 10 minutes. Shred pork with 2 forks. Return shredded pork to slow cooker, and stir until blended. Season with salt and pepper to taste, if desired. Serve immediately with a slotted spoon. Garnish, if desired.