Charley's Slow Cooker Mexican Style Meatfrom All Recipes
1 (4 lb) rump or chuck roast
1 tsp salt
1 tsp ground black pepper
1 large onion, chopped
1 1/4 cups diced green chile pepper
1 tsp chili powder
1 tsp ground cayenne pepper
5 oz bottle hot pepper sauce
1 tsp garlic powder
Trim meat of excess fat, then rub with spices. Place in crockpot and sprinkle onion over meat. Pour pepper sauce over the meat, then add enough water to cover 1/3 of the meat.
Cook on low for ~8-9 hours, then shred meat and cook on low another hour.