Slow-Cooker Chipotle Beef Carnitas
"I came up with this recipe while trying to figure out what I could do with a pot roast that had been in the freezer. Now I keep the rub in a plastic bag, ready and waiting in my cupboard, and I can get the roast in the slow cooker in less than 15 minutes. —Ann Piscitelli, Nokomis, Florida..."
INGREDIENTS
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2 tablespoons kosher salt
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2 tablespoons brown sugar
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1 tablespoon ground cumin
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1 tablespoon smoked paprika
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1 tablespoon chili powder
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1 teaspoon garlic powder
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1 teaspoon ground mustard
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1 teaspoon dried oregano
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1 teaspoon cayenne pepper
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1 boneless beef chuck roast (3 pounds)
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2 large sweet onions, thinly sliced
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3 poblano peppers, seeded and thinly sliced
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2 chipotle peppers in adobo sauce, finely chopped
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3 tablespoons canola oil
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1 jar (16 ounces) salsa
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16 flour tortillas (8 inches), warmed
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3 cups crumbled queso fresco or shredded Monterey Jack cheese
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Optional toppings: cubed avocado, sour cream and minced fresh cilantro
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