Mexican Beef Machaca

Prep:     15 mins
Cook:    7-9 hrs
Serves: 8


2 t granulated garlic
1 t ground cumin
½ t ground coriander
Kosher salt to taste
1 t freshly ground black pepper
3½ lbs beef (about 2.75 lbs cooked)
3 T bacon grease
2 T organic no- or low-sugar tomato paste
2 T Worcestershire sauce
2 cups fresh salsa
1 cup beef bone broth

Optional:Garnish with pickled onions

In a small bowl, combine the granulated garlic, cumin, coriander, salt, and freshly ground black pepper. Mix, and season the beef by rubbing the spices all over it.

In a heavy skillet, melt the bacon grease over medium-high heat, and brown the roast on all sides (about 2 minutes per side).

Transfer the roast to the slow cooker. Smear with the no- or low-sugar organic tomato paste and Worcestershire sauce. Pour the salsa and broth over the meat.

Pour any juices or bacon grease left over from the browning into the slow cooker.

Cover, and cook for 1 hour on HIGH. Reduce the heat to LOW, and cook until tender. (The time that it takes to cook this roast will depend on how tough it is. For most roasts, you can plan to cook on LOW for 6–8 hours.)

When the roast is tender, transfer to a big bowl until it’s cool enough to work with.

Use two forks or your scrupulously clean hands to pull the meat into rags or shreds. Discard any stringy fat, and mix in any creamy fat.

Add the shredded beef back to the pan juices in the slow cooker. Stir to thoroughly coat.

Serve piping hot with some of the pan juices over the meat and optional pickled onions for garnish.