Shredded Meat for Tacos, Tortillas, Burritos, and Casseroles

1. 1

   Trim the meat of all fat.

2. 2

   Place the meat, salt, onion, garlic, and water in the slow cooker.

3. 3

   Cover and cook on low for about 8 hours, until the meat is very tender.

4. 4

   Remove the meat from the cooker, allow it to cool, and then shred it using your fingers or 2 forks.

5. 5

   The stock can be frozen for later use in soups or stews.

* Per serving · 4 servings · Values may vary.

No additional tips available.