2Remove seeds and stems from the dried peppers. Tear up the chiles and place in a food processor, add garlic, pulse a few times, add to slow cooker. The type of New Mexico chile will determine the heat in this recipe. I used mild and my roast had no heat, just off the hook delicious flavor.
3Add cumin, onion slices, salt, worcestershire sauce, liquid smoke, beer and enough water or beef stock to completely cover roast.
4I have a 6 qt. Nesco elec. roaster, and I put it on 325° and cooked the roast for between 3-4 hrs until it was pull apart tender. This could also be done in the oven with a lidded pan, or crock pot, cooking times may vary.
5I flipped the roast about once an hour, that is how I knew she was done, the last flip resulted in the roast falling apart.
6Place any remaining juice in a blender and puree, add back to shredded roast.