Dust off your slow cooker or InstantPot for this recipe. I prefer the slow cooker, but recently I had a frozen pork shoulder and didn’t have time defrost it and used the InstantPot instead and it turned out perfect!

The seasonings I use for this recipe make the meat great for street tacos, quesadillas, salads, or enchiladas.

Ingredients:
2-3 lbs. pork shoulder, picnic roast or pork butt. For beef I like chuck roast. I always buy grass-fed, pasture raised meats.
1 medium onion, coursely chopped
1 jalapeno cut in half and seeds removed
1  15 ounce can diced tomatoes (I like the fire roasted with green chiles) or use 1 cup of chicken or beef stock/broth if you can do tomatoes

salt, pepper, garlic powder, chipotle powder

Directions:

• Place onion on bottom of pot
• Generously season meat with salt, pepper, garlic powder, and go easy on chipotle powder
• Place meat on top of onions, pour tomatoes on top, and add jalapeno
• Slow cooker instructions: cook on low for 8 hours or until meat falls apart and can be easily shredded using 2 forks
• InstantPot instructions: Set InstantPot for 60 minutes and use natural pressure release. Add 10 minutes if your meat is frozen. (Do not cook frozen meat in slow cooker as it can develop dangerous bacteria!)
• After the meat is shredded, season to taste if necessary. It may need a little salt and possibly chipotle if you want more heat.

I save the cooked onion/tomato mixture and make another roast a day or two later. I just throw the seasoned meat in the pot with the leftover cooked “sauce” and set the pot and go! Add another fresh jalapeno if you want more heat. You can also freeze the mixture and use at another time. I only “reuse” the mixture once. I’ve used a pork mixture with a beef roast. It doesn’t matter.

If you can’t do nightshades (tomatoes or peppers), use a cup of beef broth or chicken broth instead and leave out the jalapeno and chipotle. It will still be delicious!