Mexican Pulled Pork

1 med onion coarsely chopped
1 boneless pork shoulder roast (3 1/2 lbs.)
1 med red bell pepper
1 med green bell pepper
1 can (14.5 oz.) jalapeno flavored diced tomatoes
2 tsp. ground cumin
1 1/2 tsp. garlic salt
1 1/2 tsp. oregano
1/2 tsp. cayenne pepper
a few shakes of crushed red pepper
2 jars (4 oz). diced green chilies
1 can (11 oz.) corn kernels

Flour tortillas

In the bottom of the crock pot add bell peppers and onion. Place pork roast on top. In a bowl mix seasons and tomatoes. Pour over roast. Add chilies and corn on top. Cook on high for 5 hours. Cut roast into thick pieces and continue to cook. Put meat in flour tortillas and top with tomatoes, sour cream, salsa, cilantro, black beans, cheese, etc. (Makes a full crock pot of meat.)