2 pounds boneless pork shoulder, cut in 1 1/2-inch cubes
1/4 cup flour
1/2 cup water
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
4 ounces chorizo or andouille sausage, sliced
1 can (14.5 ounces) diced tomatoes
2 tablespoons onion powder
3/4 teaspoon garlic powder
1/2 teaspoon oregano
Dredge pork in flour. Place pork, water, salt, chili powder, sausage, tomatoes, onion, garlic powder, and oregano in slow cooker. Cook on LOW for 7 to 8 hours, or until meat is tender.