Mexican Shredded Beef

Ingredients

• Beef chuck

  Arm pot roast, separable lean only, trimmed to 1/8" fat, choice, raw

  5 lb or 2.27kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Bacon fat

  Pork, cooked

  4 tbsp or 60g

• Tomatoes

  Whole, canned

  100g

• Water

  Plain, clean water

  1 cup or 237g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Liquid Smoke

  Colgin

  2 servings or 9g

Directions

1. Preheat oven to 300 and place an oven rack in the second-lowest position. Season the roast liberally with salt and pepper.
2. In a large Dutch oven, melt the bacon fat over medium heat. Once hot add the roast and brown well on all sides. Stir in the tomatoes, water, liquid smoke, garlic, cumin, and chipotle powder.
3. bring to a simmer, then cover and transfer the pot to the oven. Cook the roast until it is tender and can easily be pierced with a fork, about 5 hours.
4. Remove from the oven and use two forks to shred the meat. Toss the meat in the juices that have collected at the bottom of the pot to moisten it.
5. Store leftovers in the refrigerator for up to 3 days. The meat can also be wrapped tightly in foil and frozen for up to a month.
6. Serving suggestion: Serve over Cilantro-lime cauliflower rice with chopped avocado. It's also great sprinkled with shredded cheddar cheese and garnished with fresh cilantro.