Recipe:

• 2  & 1/2 Lbs beef shoulder roast (pot roast), quartered and browned in a frying pan.

Place beef in crock pot and add the following ingredients:

• 1/4 cup of beef broth (if available – optional)
• Lime juice of 1 squeezed lime
• 1/8 cup of orange juice
• 1 & 1/2 Teaspoons of apple cider vinegar
• 1/2 cup of water
• 1 medium / large Spanish onion, sliced
• 1 red bell pepper sliced
• 1 poblano (habanero) pepper, diced (include half the seeds)
• 1/3 cup of canned fire roasted tomatoes (optional)
• 1 teaspoon of ground cumin powder
• 1/4 teaspoon of ground clove
• 1/4 teaspoon of allspice
• 1/2 teaspoon of finely ground sea salt
• 1/4 teaspoon of ground black pepper
• 1/4 teaspoon of ground red pepper (cayenne)

Cook covered in the crock pot on low heat for 6 to 8 hours, or for 3 or 4 hours on high.

Use two forks to pull and separate and shred the beef, and then stir the beef into broth.  Let the beef simmer in the broth a little longer in the crock pot.  Serve the beef with rice and beans, or make a burrito or enchilada wrapped in a flour or corn tortilla with cheeses, salsa and sour cream.

Serves 4 people (or only me).

It is really hot (chemically).  You might consider leaving out the 1/4 teaspoon of the cayenne pepper and the 1 habanero pepper.