Beef Carnitas - onion

Method

• Place onion, tomatoes and garlic in the bottom of your slow cooker and place the roast on top.
• Add the green chilies and seasonings.
• Pour in the beef stock, cover the crock and cook on high for 6-7 hours or low for 8-9 hours.
• Turn the roast half way through cooking time.
• When the roast is cooked, remove it from the crock, shred the meat, and set it aside.
• I only shredded half of it the first time, and I stored the rest for later.
• Pour the vegetables and broth from the crock into a bowl, let it sit for a few minutes for the fat to separate some, and skim off the fat with a spoon.
• Its not necessary to remove it all.
• With a handheld immersion blender, blend the broth and vegetables until you reach your desired consistency.
• Heat up a skillet over medium high heat and add 1 tablespoon of olive oil.
• When oil is hot, add the shredded beef.
• Once the meat starts to get some caramelization, stir in 1/2 cup or so of the blended sauce.
• I only shredded up 1/2 of my carnitas meat, so if you are shredding it all, you may want to add more sauce.
• It just depends how saucy you want it.
• Adjust seasoning if needed.
• Serve on its own or on a flour/corn tortilla with toppings of your choice.