A unique, wonderful use for leftover pork roast.
2 to 3 cups of roasted, tender, shredded pork.
½ teaspoon of salt
½ teaspoon of pepper
½ teaspoon of cumin
¼ teaspoon of cinnamon
¼ teaspoon of cayenne
2 tablespoons of water
Warm shredded pork in a medium saucepan. Add water and spices to taste. Stir until spices are blended and pork is heated through. Serve in flour or corn tortillas with salsa.