I recently tried something a bit different that came out fairly well. The meat
wasn't as tender as I wanted, but I didn't cook it terribly long, either.
Cut my nice roast into fairly small pieces, about 1/2 inch cubes.
Put it into a pot, lightly peppered and salted it, cooked it, covered, over low heat.
Once it developed a good amount of juices, I mixed in some homemade
enchilada sauce powder and a little tomato sauce, then let that cook for
an hour or so. Made enchilada style burritos...