Combine ingredients in a gallon resealable freezer bag; freeze. Thaw completely. Place in slow cooker on low for 7-8 hours or bake in a 325° oven for 3-4 hours until fork tender. Cool meat slightly in juice, drain and shred. Use for taco, burrito or enchilada filling or put in a bun with your favorite BBQ sauce. Makes about 6 servings.
Sides: fresh fruit or a pickle and chips