We loved this! I pondered other reviewers and used 1/2 cup of the adobo puree. I absolutely browned my roast before putting in slow cooker. It never comes out right (for me) if I don't brown first! I believe that is what makes it flavorful and also easier to shred when done. I admit I once tried a slow cook w/out browning, and I couldn't shred my meat then, either*!* I sure hope this helps the person who had that problem. It only takes a few min, but is well worth it in flavor return*!* We loved this so much, I used the remaining adobo sauce the next week, making this again. ENJOY**
This is amazing! My family loves it! I add extra lime juice and add 1 cup of the chiles and tomato mixture because we love spicy food! The longer you cook it the more tender and juicier!
So tender. This recipe has a nice gentle spice to it, which makes it perfect for adding cilantro, salsa, hot sauce and other fixins. I could making this for tailgating during football season. The only thing I did different from the recipe was to brown the meat before placing it in the slow cooker.
It kinda taste like BBQ with a kick. I served it with corn tortillas fresh cilantro, onions and squeezed lime juice on top. YUM!!
Flavors are wonderful, however, after 6 hours on low, my beef would absolutely not shred.
Outstanding and very easy. I made into burritos with refried beans, avocado and sour cream wrapped in flour tortilla.