1 tsp. salt
1 tsp. ground pepper
2 tbsp. olive oil
1 lg. onion, chopped
1 1/4 cups diced green chili pepper
1 tsp. chili powder
1 tsp. ground cayenne pepper
1 (5 oz) bottle hot pepper sauce
1 tsp. garlic powder
Trim roast and season with salt and pepper. Heat olive oil in a lg. skillet over med-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to low, and continue cooking for 2-4 hours, or till meat is tender and falls apart. Makes 12 servings.
