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Mexican Style Meat – A Base for a TON of Meals!

Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins


  • 4 pounds of beef pork, or chicken (cheap cuts of meat work well for this)
  • good amount of salt & pepper to season meat with
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 7oz diced green chile peppers, undrained
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons garlic powder
  • 1 5 ounce bottle hot pepper sauce (I like Frank's hot sauce or Cholula)
  • 1/4 cup of water


  • Trim the meat of any excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet, and sear it quickly on all sides.
  • Transfer the meat to a slow cooker and top it with the chopped onion. Season with chopped green chiles, chili powder, cumin, garlic powder, & hot pepper sauce.
  • Cover, and cook on low for 8 hours or until meat is tender & falling apart, checking to make sure there is always at least a small amount of liquid in the bottom of the cooker (add more liquid if need be).
  • Transfer the meat to a bowl and shred it using two forks.


If the meat comes out 'wetter' than your tastes, feel free to strain any extra juice. While I love mine with the extra juice, I know not everyone likes it that way. However; if you're going to freeze any of the meat - add the strained juice back to the portion you're going to freeze for best results.