Mexican Style Meat

Cross-rib roasts were on sale, so here's what I made with the meat I purchased. It is SO good! And I love that I have meat in my freezer already cooked for a really quick meal. We made burritos today, and they were delish!

Mexican Style Meat
8 lbs beef roast, pork roast, or chicken
salt & pepper
2 T. olive oil
1 large onion, chopped
3 cans (7 oz each) diced green chilies, undrained
2 T. chili powder
2 T. ground cumin
2 T. garlic powder
1 bottle (5 oz.) Cholula hot sauce
1/4 cup water

Trim meat of any excess fat. Season meat liberally with salt and pepper. Heat olive oil in a large skillet. Sear meat on all sides. Place seared meat and remaining ingredients in a 6 qt crockpot. Cover and cook on LOW for 8 hours or until meat is tender and falling apart. Transfer the meat to a platter or bowl and shred it with two forks. Let juice cool in refrigerator until you can skim off the layer of fat. Add meat back to juice. Freeze portions in quart freezer bags. Use meat for quesadillas, burritos, enchiladas, taquitos, nachos, etc. We like to serve these meals with Spanish or Lime Rice and refried beans or pinto or black beans.