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“Adapted from a recipe by trooworld at Reduced the amount of chiles (because I'm a wimp) and converted to crockpot cookery.”
8hrs 20mins

Ingredients Nutrition


  1. Heat oil in a skillet. Sprinkle roast with pepper, garlic powder and seasoning salt; rub in well. When oil is shimmering, add roast and brown well on all sides. Transfer roast to slow cooker.
  2. Combine the lime juice, tomatillos, tomato, jalapenos, and dried chilies in the workbowl of a blender or food processor along with the garlic and salt. Blend until smooth. Pour over roast.
  3. Cook on low 6-8 hours or high 3-4 hours.
  4. 15 min before cooking is completed, add cilantro.
  5. When cooking is done, shred meat using 2 forks; stir meat back in to sauce and serve as taco filling, or over rice.

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