READY IN: 8hrs 30mins
Recipe by Neta7853

Posted for a recipe request, I have not made this yet. It's from Tambrey's Recipes. I'm guessing at the amount of servings.

Top Review by bad kitty 1116

This is great and this is the recipe I use too. I cut the peppercorns to 1 tablespoon otherwise it tastes too peppery and I love pepper! I also add sugar and lime juice into the tomato sauce mixture to tone the heat a bit. Sometimes I'll add a can of rotel in there too. Also I make sure I use California chili powder because it's much more mild than the New Mexico .Wonderful recipe!

Ingredients Nutrition


  1. In a crockpot, combine the roast, garlic, bay leaves, apple cider vinegar, chopped onion, and whole black pepper.
  2. Cook for a minimum of 6 hours or until meat falls apart. Cool meat and shred. Remove broth from crockpot and strain.
  3. Add meat back to crockpot, then add the tomato sauce, chili powder, green chilies and jalapeno juice. Stir in enough of the cooking broth to keep moist and cook 2 more hours.
  4. Serve with flour tortillas and roll them like burritos.

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