Prickly Pork

2 lbs boneless pork blade roast, trimmed of fat (may substitute boneless pork chops)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
4 cloves garlic, minced
1 teaspoon Mexican oregano
1 (14 ounce) jar cactus pieces, rinsed,drained,and sliced (nopalitos)
1 yellow onion, sliced (rings separated)
3/4 cup ranchera salsa (or other salsa)

Cut roast into large chunks and either season roast (or chops) with salt, pepper, cumin, garlic, and oregano.
Place meat in the bottom of the crockpot.
Cover meat with rinsed/drained/sliced nopalitos (cactus) and sliced onions and top with salsa.
Cover crockpot and cook on low for 6 hours or until pork is cooked through, tender, and pullable with fork.
Strain meat and vegetables from crockpot.
Using 2 forks, shred meat and mix with vegetable mixture (may add some of the juice from the crockpot if you like it more moist) Serve shredded meat mixture as desired: with tortillas, taco shells (with or without toppings), or alone.