Spicy Pulled Beef
~ adapted from Rob Gaston– Skirt in the Kitchen ~
Simply the best recipe for pulled beef…
Trim the roast of any excess fat– 4 pounds chuck roast.
Season with salt and pepper. On medium-high heat, sear on all sides in 2 tablespoons hot olive oil.
Transfer meat to a slow cooker and top with 1 large chopped onion. (If you’re having to use 2 beef roasts to equal 1 4-pound roast, having to stack both in the slow cooker, make sure there are equal amounts of everything in between layers of meat as well as on the top of the first roast to insure seasonings of spices and flavors are thoroughly cooked into the meat.)
Season with 1 teaspoon chili powder–
1 teaspoon cayenne powder and 1 teaspoon garlic powder.
Add 1 1/4 cups diced chili peppers.
and 1/4 cup diced jalapenos.
Add 1 (5-ounce) bottle of hot pepper sauce. Pour in enough water to cover 1/3 of the beef. Cover and cook on high setting for 6 hours, checking to make sure there is always a small amount of liquid in the bottom of the cooker.
After 6 hours, reduce heat to low; continue cooking for 2 to 4 hours or until meat is totally tender, falling apart. Transfer roast to a bowl; shred with 2 forks. Reserve 2 cups cooking liquid if desired.
Serve in tacos or burritos (preferably corn tortillas)… even leftovers for next morning omelets. You can do whatever you want with this and pull it off nicely.
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