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1
Combine all seasoning in a bowl, mix well.
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2
Pleace meat in separate bowl and sprinkle seasoning and rub generously over meat - using all seasoning.
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3
Make Foil packet by laying out 2 long sheets of Heavy Duty Aluminium foil and make a cross.
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4
place meat on foil. Bring up sides of foil and fold making a packet.
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5
refrigerate for 6 hours (I marinade overnight, this gives it time to meld).
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6
SLOW COOKED: After marinating, place in a crockpot, cook 4 hours - the meat becomes very tender. Then transfer to a plate -- over Med-High Grill for 5 minutes to get a nice grill mark and crisp. Shred and eat in Tacos with Beans and Rice **** Our Favorite way to eat them*****.
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7
Or add 1 cup of water to the crockpot -- this makes the meat very tender and can be shredded for Burritos or tacos. (My Burrito Filling Recipe).
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8
GRILLING:
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9
Preheat Grill- to 325 Place meat foil packet on grill and cover on indirect heat. Cook for 30 minutes then turn packet over and cook additional 30 minutes -- once more turn 30 minutes.
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10
Open foil packet carefully, With a fork remove from foil and place on the heat for 10 minutes and grill until grilled lines appear on outside.
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11
Serve in warm corn tortillas or with rice and beans. Or by itself.
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12
OVEN:
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13
Preheat oven 325'.
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14
arrange meat in 9x13x2 baking pan into single layers.
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15
Cover pan tightly with foil.
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16
Bake for 1 1/2 to 2 hours until very tender.
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17
Remove foil from pan and bake additional 15-20 minutes until meat is crisp on the outside.
