TENDER SLOW COOKER PULLED BEEF TACOS

Hey Steemies!!

Been a while since I brought you something from the ladybug kitchen! Here is something juicy for you!! I'm still feeling the auto-immune attacks so I'm a little bit scared to introduce new foods to my diet right now and that makes experimenting recipes a bit tough until I heal since it's triggered by certain foods but I may have found the culprit and hopefully the attacks will stop eventually and the damage can heal-ish. Of course one of my safe go-to meal is none other than TACOS!! I swear I have so many different ways of making them over the years but my beloved food guinea pig @silvergingerman claims they are the best ones yet. This is easy and perfect for meal prep or to feed large groups as well. Cook once, enjoy for days, and let me tell you the more it soaks into that juice the tastier it gets!

For the roast, you will need:

• A chunk of beef roast(duh) brisket, cross rib or flank, anything with a large grain that will easily pull apart.
• 3/4 cup orange juice
• Onion
• Garlic (pressed or chopped)
• garlic chili sauce ( like the one you get at Tokyo express)
• Olive oil
• Jamaican all spice
• Cumin
• Oregano
• Chili powder
• Onion Powder
• Celery salt
• Smoked paprika
• salt

• Mix all the dry spices together. Use double the oregano than any of the other spices, the rest equal amounts will do. Add a bit of olive oil until spices form a paste. I didn't put any specific measurements for spices, it depends on size of the roast and how much you want, be generous! I like to make a side container of spice mix that I keep for later use and just scoop what I need and mix with oil when I'm ready to use instead of mixing every time.

• Rub the paste all over the roast then place in slow cooker fat side up. Add orange juice, top with onions pressed garlic and half a tsp of chili sauce (optional but don't worry it's not spicy at all in minimal quantities just adds flavor). Cover and slow cook the meat baby on the lowest setting for 7-8 hours and baste every once in a while.

• Once cooked, turn off the slow cooker and allow it to rest in the juices until it's cooled down enough to handle without burning yourself.

• Once cooled enough, toss onions and stuff into the juice or throw them out if you have texture issues. Shred meat and return to the cooking juice and just store it that way.

• It's much better reheated but can also be eaten immediately. To reheat, scoop in a frying pan on medium-high heat with some of the juice. Drain excess but still leave a little (happy medium) so the meat doesn't boil too much or dry out.

• Serve on your favorite taco shells & toppings. Avocado, cilantro, green onions, tomatoes, white onion, lettuce, cheese, sour cream and salsa.

All images taken with Nikon D7000 and Nikor 40mm micro lens.

Bon apetit mes ami!! X🐞X