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Trim fat from roast. With a sharp knife, make slits evenly on all sides of the roast. Insert garlic slices into slits. Place roast in a 3-1/2- or 4-quart slow cooker.
In a blender, combine vinegar, cilantro, onion wedges, water, oregano, cumin, salt and pepper. Cover and blend until smooth. Pour over meat in slow cooker.
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
Just before serving, heat oil in a large skillet. Add red onions; sauté for about 15 minutes or until tender. Carefully add lime juice to pan. Cook and stir for 3 to 5 minutes or until lime juice is evaporated.
Meanwhile, using a slotted spoon, remove meat from slow cooker and place on cutting board. Shred meat by pulling two forks through it in opposite directions; discard any fat. Transfer shredded meat to a large bowl. Add 1 cup of the cooking liquid remaining in slow cooker, tossing to coat.
Spoon about 2/3 cup shredded meat onto each roll bottom. If desired, drizzle with additional cooking liquid. Top with cooked red onions and roll tops.