Combine salt, chili powder, cumin & coriander; rub the spices all over the roast.

Warm olive oil in a heavy skillet over medium-high heat. Sear meat on all sides, about 5 minutes total.

Put meat in crockpot.

Mix tomato sauce, chipotle pepper & garlic.

Pour over meat.

Cover & cook on low for about 8 hours, or until fork-tender.

Shred meat with two forks and combine with enough sauce to moisten.

Serve on tortillas with lots of garnish choices: shredded lettuce, diced tomato, avocado and anything else you like.

Note: The longer you cook the roast the tenderer it is. Sometimes I slow cook it on low overnight.

Cook two roast in different crock pots at the same time.

Have one for dinner, and allow the other one to cool, then freeze it in a freezer ziplock bag for another meal.