Shredded Beef for Tacos

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 :-)

• Ready In: 9 hrs 10 mins
• Serves: 20
• Yields: 20

Ingredients

• 4  lbs  frozen bottom  roast
• 1  cup dry white wine
• 2 (7 3/4ounce) cans  mexican-style hot tomato sauce (El Pato brand)
• 3  tablespoons  crushed garlic
•  salt & fresh ground pepper
• 1  bunch green onion, chopped
• 1  cup  chopped fresh cilantro

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.