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1
Heat olive oil in a large pan on high heat.
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2
While olive oil heats, mix together salt, 1 1/2 teaspoon cumin powder and 1 teaspoon pumpkin pie spice in a small bowl.
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3
Rub all over the roast, making sure to really press it into all sides.
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4
Place roast into the hot pan and cook until golden brown, about 3 minutes.
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5
Flip the roast the repeat on the other side, so both sides are golden.
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6
While the meat sears, combine salsa, beef broth and pumpkin in the bottom of a 5- or 6-quart slow cooker and stir until mixed.
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7
Place the seared meat into the slow cooker and cover.
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8
Cook on low until the meat is falling apart and very tender, about 68 hours.
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9
Mine was perfect at 7 hours.
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10
Transfer meat to a cutting board and let cool for a few minutes.
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11
Shred the meat with two forks.
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12
Skim excess fat off the top of the liquid in the slow cooker and discard.
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13
Add shredded beef back into the slow cooker and stir until all the juices are absorbed the meat is nice and saucy.
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14
Serve over a salad, a paleo tortilla, lettuce wrap, or whatever else your heart desires, and garnish with cilantro.
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15
Devour.
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16
Notes: 1.
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17
I cut quite a large amount of fat off mine, so it weighed just over 1 1/2 pounds once trimmed.
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18
2.
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19
If you want the beef a little crispy, you can press it into the bottom of a large, dry saucepan on medium/high heat and cook until it reaches desired crispness.
