1 Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2 Place meat in hot skillet, and brown meat quickly on all sides.
3 Transfer the roast to a slow cooker, and sprinkle onion over meat.
4 Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
5 Cover, and cook on high for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom.
6 Reduce heat to low, and continue cooking for 2 to 4 hours, or until meat is completely tender and falls apart.
This recipe can be used with chicken, beef, pork, and even venison and is a great filling for tacos, burritos, or almost any other Mexican dish.
1/2 Fat, 5 Meat, 1/4 Vegetable