Perfect for serving a crowd who I can guarantee will love the meat. I can throw the ingredients together in less than 15 minutes, set my slow cooker for a long, slow cook and be on my way. This is the foundation for several other recipes here at Cinder Hill Living.
Prepare the meat:
Place the roast in the slow cooker. In a small bowl, add the paprika, cumin and Mexican Oregano and stir to combine. Then rub the spice mixture over all the sides of the meat. Then add the onion, vinegar and water and secure the lid. Set the slow cooker on low for 8 hours (see Notes).
Check in on the meat:
As the meat slow cooks, using tongs, turn it every hour or so. The meat will relax and naturally begin to shred as you twist, turn and pull after 4 hours.
Serve or store the beef:
Trim the gristle if you prefer. Use the shredded beef in tacos, enchiladas, for nachos and even soups. Store the meat in an air-tight container for up to 4 days in the fridge or in a sealed baggie for one month in the freezer.
0 servings