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Trim fat from roast. In a small bowl combine cumin, chili powder, salt, and black pepper. Sprinkle evenly over roast; rub in with your fingers. If necessary, cut roast to fit into a 4- or 4-1/2-quart slow cooker. Place roast in slow cooker. Add onion, undrained tomatoes, green chile peppers, and, if desired, jalapeno chile peppers.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer roast to a cutting board, reserving juices in slow cooker. Using 2 forks, gently separate the meat into thin shreds. Return meat to slow cooker; heat through. Stir in cilantro.
To serve, sprinkle cheese over bottoms of onion or kaiser rolls. Using a slotted spoon, place about 1/2 cup of the meat mixture on top of cheese on each bun. If desired, add a lettuce leaf to each. Replace roll tops. Makes 16 servings.