I really like that Mexican technique of adding water to meat, let cook down and then let it brown in its fat at the end. I was mystified cooking pork for the first time this way, but yum! It cooks in its own fat and becomes the essence of porkiness.
dice it rather small and make chili, moist heat for an hour or two will tenderize it nicely, a very nice flavorful cut of meat for this purpose. I try to find prime chuck which has lots of yummy marble.