Kris’ Amazing Shredded Mexican Beef
This shredded Mexican beef, according to my husband, who was raised in southern California, is the best he’s ever had. Use it in salads, tacos, burritos, and other dishes.
Trim the roast of any excess fat and cut into four pieces.
Rub with black pepper and place into a slow cooker.
Add the onions green chiles chili powder cayenne pepper garlic powder cumin chipotle peppers and beef bouillon.
Pour in enough water to cover 1/3 of the roast.
Cover and cook on High until the meat begins to fall apart about 8 hours.
Add water if needed to keep the roast from drying out.
Turn the slow cooker to Low and remove meat to a large bowl with a slotted spoon.
Shred the meat into bite-sized pieces using two forks.
Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.