Crockpot Carnitas

OK I have been slackin' on posting good recipes but that is because I have been slackin' on trying new recipes. But my friend, Molly, made this for me and I had to have the recipe because it is soooo good.

2 - 3 lb pork roast
1 can rotel
2 cans El Pato tomato sauce (this is in a bright yellow 8 oz can in the Hispanic section of the grocery store)
1 tsp cumin
dash of garlic salt
1 can chicken broth
1/2 bunch fresh cilantro, chopped

Dump all of the above in a crockpot (this is an exact science, folks). Set it on low and let it cook about 5 hours.
Then add a can of pinto beans. (This is optional)
Cook another hour
Then take roast out and shred it and add it all back to the pot and cook another hour or until you can't stand to smell it another minute without eating it. It will be soupy so either drain some of the liquid or use a slotted spoon.

This is a build your own taco sort of thing - serve with soft tortillas, cheese, sour cream, rice or whatever topping you want. I made a cilantro lime rice like they have at Chipotle:
Cook rice as directed then add chopped fresh cilantro and 2 caps of lime juice (again, exact science here).
This is such a yummy dish and would be great for a casual dinner party or for just yourself with lots of leftovers...hmmmmm!!!

Update: My friend gave me another great tip for this. If you don't want to eat all the leftovers immediantly you can put them in the freezer. Then the day you want them just dump the frozen block back into the crockpot and cook on low all day. She said by that night it will taste just as good as it did the first time...... Awesome!!