Instructions: Combine cumin, garlic powder, salt and oregano in large bowl. Add pork; toss to coat well. Stir in tomatoes with their liquid, ketchup, onion, vinegar, molasses and hot pepper sauce.

Place mixture in 4-quart slow cooker (crock pot). Cover. Cook on high-heat setting 4 to 5 hours, or low-heat setting 8 to 10 hours, stirring occasionally, until very tender. Then, using two forks, pull meat apart into shreds.

Serve with hot cooked noodles and green beans, if desired.

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