You guys! I can’t even begin to tell you about the deliciousness of this dish! There was a sale on Beef shoulder at the grocery store a month back but I had no idea what I was going to do with it.
I grew up in BBQ country, but we unfortunately don’t have a smoker and really there’s no other way to cook good BBQ. I tried to come up with different I could do with it, like the old roast and potatoes dinner. Again, I wasn’t super excited about it. I looked at ideas for chuck roast since they were similar and recipes for barbacoa came up. YES…Mexican is always a winner in our household.
I started out with the base recipe, but had to cook this 4 times to perfect the flavor and change up some of the ingredients. It was okay to begin with, but now it’s down right to die for. You want to know the real winner about this recipe…it can be cooked in the crock pot all day while at work, or for a few hours because eh, you forgot to put it in that morning. This has happened to me all but one time and you wouldn’t know the difference. The other amazing thing about this recipe is it’s versatility. You can literally make anything with this beef:
- Burritos
- Tacos
- Nachos
- Quesadillas
- Eggs Benedict
- Sandwich
- Taquitos
- Salad
- Tamales
- Chili
- Beef Mac n’ Cheese
- Enchiladas
The list could go on and on! I used this crock pot to create this masterpiece and it’s my favorite. The lid locks down so you can transport easy for a party, work potluck, dinner with the family, etc.
I hope you enjoy this meal as much as we have! I can’t wait to hear how you serve up this deliciousness in your household.
Mexican Pulled Beef
Ingredients
- 2-3 lbs beef shoulder roast or chuck roast
- 1 white onion, diced
- 1/2 jalapeno, diced
- 1 yellow or orange bell pepper, diced
- 4 garlic cloves, minced
- 2 Tb tomato paste
- 1 orange, juiced
- 2 limes, juiced
- 1 Tb chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 tsp pepper
- 1 tsp garlic salt (or regular salt if you don’t have any)
- cilantro
- Mix all spices together. Rub 1/3 of the spices on all sides of the beef
- Pour the rest of the spices into the crock pot with the tomato paste, onion, jalapeno, bell pepper, garlic, and juices from the orange and limes. Mix it up and smooth out on the bottom.
- Place the beef on top and close lid. Cook on low for 8-9 hours or high for 4 hours. Shred beef, mix into juices and let cook for 30 more minutes before serving.
Enjoy!
Jackie
