Use a 6-quart slow cooker.

Place the meat into the slow cooker insert and add the salsa.

Cover and cook on low for 8 to 10 hours or on high for about 6 hours. Your meat is finished cooking when it has relaxed and begun to lose shape. If your meat isn’t finished after the allotted cooking time, you can “help” by cutting the roast into a few pieces, then continuing to slow cook on high for another hour.

Shred the meat completely using two forks.

Cool and store in meal-sized portions in freezer bags or airtight plastic containers.