Total Time
9hrs 10mins
Prep 10 mins
Cook 9 hrs

This makes the best shredded beef tacos I think I've ever had. A lot of similar recipes call for beer, but I'm telling you...you GOTTA try it with the wine; it's amazing. This works just as well with pork (even super lowfat pork tenderloin). When we can afford a few extra calories in our diet (ha!), I like to stuff corn tortillas with the mixture and deep fry...they're seriously insane. I got this recipe from Allrecipes.com a few years ago and haven't made a single modification; it's perfect as is. Enjoy :-)

Ingredients Nutrition

Directions

  1. Place the frozen roast in the slow cooker.
  2. Pour the wine and Mexican-style hot tomato sauce over the top.
  3. Season with garlic, salt, and pepper.
  4. Cover and cook on low for 9 hours.
  5. When done, the roast should shred easily with a fork.
  6. Shred the roast into the juices, and mix in the chopped green onions and cilantro.
Most Helpful

4 5

It was really good. I'll try it a second and see if I want to upgrade this to 5 stars.