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Slow cooker Mexican pulled beef recipe
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Prep Time:
5 minutes
Cook Time:
480 minutes
Total Time:
485 minutes
Crockpot beef chuck cooked with sugar and vinegar for tender, juicy, flavorful shredded meat, perfect for taco filling. Don't forget to save those delicious juices for dipping or drizzling!
Ingredients:
  • 1 x 35g packet Mexican seasoning
  • 66.60 gm Tomato Paste
  • 90.00 gm brown sugar
  • 82.50 ml apple cider vinegar
  • 1 large brown onion, halved, sliced
  • 1.5kg piece Carb Neutral Beef Slow Cook Chuck Roast
  • 255.00 gm Beef Style Liquid Stock
Instructions:
  • Mix together the seasoning, tomato paste, sugar, and vinegar in a bowl.
  • In a lightly greased slow cooker, layer the onion. Rub the beef with the Mexican paste and place it on top of the onions. Pour the stock around the beef (avoid pouring directly over the beef). Cook on HIGH for 8 hours. Once done, transfer the beef to a roasting tray and shred it using 2 forks.
  • Pour the liquid from the slow cooker into a large saucepan and simmer over medium-high heat for 5 to 10 minutes until the sauce thickens to a syrupy consistency. Strain the onions and sprinkle them over the beef. Drizzle half of the sauce over the beef, saving the rest to serve with tacos.

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