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In a 3 quart or larger slow cooker, mix tomato sauce, barbeque sauce, onion, green chilies, chili powder, cumin, oregano and cinnamon. Add pork and spoon sauce over to cover. Cover and cook on low 8 to 10 hours or until pork is tender. Remove pork to a cutting board. Using 2 forks, pull meat into shreds. Pour sauce into a serving dish, stir in cilantro and shredded pork.
Note: Serve rolled up in tortillas, taco shells or on burger buns with shredded lettuce, diced red onion and sour cream.
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