Shredded meat is a staple in both Mexican and southwestern kitchens, and is a perfect side to make in a slow cooker. It can be used to fill tacos, burritos, and tostadas or can just be tossed with scrambled eggs for breakfast. The following simple recipe can be made with beef, pork, or even turkey. Cooking times may vary according to type and cut of meat, but in general, when your desired result is meat that can easily be shredded, anything cooked for 6 to 8 hours ought to work out fine.
Suggested Beverage: A blond beer.
Recipe information
Yield
serves 4
Ingredients
Preparation
Trim the meat of all fat. Place the meat, salt, onion, garlic, and water in the slow cooker. Cover and cook on low for about 8 hours, until the meat is very tender. Remove the meat from the cooker, allow it to cool, and then shred it using your fingers or 2 forks. The stock can be frozen for later use in soups or stews.
