You will need:
2 -3 lb pork roast trimmed of fat, boneless
1 small onion, chopped into large chunks
6 long green hot peppers, chopped into 1/4" rounds
2 sprigs fresh cilantro
2 cups fresh salsa (located usually in produce section of store, or make your own. Jar will work but find one with as little liquid content as possible)
2 can slice black jalapeno olives (these are black olive in jalapeno preserves. Sub sliced black olives for less heat)
1 can green peppers
2 tbsp cumin
2 tbsp oregano
1/2 tsp salt
1/2 tsp black pepper
Start by placing the pork roast in a pot, you want a pot that the roast fits in with little side room.
Fill pot with water just above the top of the roast
Place onions, hot peppers, oregano, cilantro, cumin, salt, and pepper into pot. Try to get onions and peppers along the sides of the roast
Boil for 5 minutes, then reduce heat to low, cover and cook 21/2 hours.
Check water level occasionally if it gets to be less then an inch of water add just enough to bring up to an inch deep.
After 2 hours the pork will be ready to shred, using two forks just poke into the pork and pull it apart in the pot. (image is of shredded pork I removed a few pieces from pot for better view)
Once you have shredded the pork, stir in all remaining ingredients.
Serve alongside toppings such as, shredded cheese, sour cream, hot sauce, lettuce, salsa, avocados, and more! Don't forget the fajita/burrito wraps!