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Charley's Slow Cooker Mexican Style Meat

Reviewed: Mar. 11, 2012
This recipe rocks!!! All the people who gave it negative reviews must have done something wrong because this came out perfectly for me. I followed the recipe almost exactly - the only differences were that I used a 3lb chuck roast, and only about 3/4 cup of diced green chiles. Oh and I also added cumin like others suggested I used Cholula hot sauce as well. After 5 hours on high in my slow cooker, the meat was falling apart, INCREDIBLY tender. I did like others suggested and took the roast out, pulled the meat apart and then put it back into the slow cooker for an hour on Low. Afterwards the meat was incredibly juicy and flavorful. I made tacos with it with guacamole, pico de gallo, sour cream and cheese. my boyfriend loved it! he ate 7 tacos. I used some of the leftover meat today in quesadillas and once again it was phenomenal. It reminded me of the shredded meat they use at Chipotle. I will say that the juice/sauce that is left in the pot is VERY spicy. If you try to use that as a salsa, then yes it will be very hot. I just used a slotted spoon to remove the meat and veggies and then got rid of the sauce. Do not let the negative reviews sway you. This recipe will be in my cookbook FOREVER.
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