Chili-Rubbed Shredded Pork (Crock Pot)

Ingredients
2 4-ounce can chopped green chilies (often times you'll find this in the International aisle of your grocery store near the tacos)
4 tsp chili powder
4 tsp garlic powder
2 tsp soy sauce
2 tsp black pepper
4 tsp onion powder
2 tsp adobo seasoning (if you cannot find this, instead use 1 tsp cayenne pepper and 1/2 tsp salt)
4 tsp Italian seasoning
2 tbsp vegetable oil
2 tsp cumin
4-5 lb boneless prime rib pork oven roast (pork butt or shoulder will work as well)

Directions
1. In a bowl, thoroughly mix all ingredients except the pork.
2. Rub the mixture all over the pork, then place the pork in the crock pot. Pour any remaining mixture over the pork.
3. Cover and cook on LOW for at least 9 hours.
4. Lift the pork out of the crock pot and transfer it to a cutting board. Cover the pork with aluminum foil and let it rest for 10 minutes.
5. Shred the pork using two forks. Add the shredded pork back to the crock pot to absorb the cooking juices.
6. Turn the crock pot off and put the shredded pork into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Shredded Chili Pork" and the date on it. After it cools a bit, toss it in the freezer.