This is a handy recipe to serve a dairy intolerant person, although I always top my serving with some chipotle sour cream. And you could certainly sprinkle some cheese on top too.
I like that it uses pork butt, which is often available at a good sale price, and chicken broth, which I always have in my freezer. And all you need to complete the meal is a vegetable side dish.
Add garlic, chipotle, oregano, and thyme; stir and cook for about 30 seconds. Add broth and tomato sauce, stirring to loosen browned bits from the bottom of the pan.