Slow Cooker Chipotle Shredded Beef or Pork

This is a very versatile recipe. The shredded meat can be used in burritos, tacos, wraps, tostadas, quesadillas, and anything else you can dream up. It requires a little bit of prep and then sits in the slow cooker all day. This would be a great recipe for meal prep since you'd have a whole pot of shredded meat to use throughout the week in meals.

Ingredients:

2-3 lbs Pork or Beef (pork butt or picnic, beef chuck)
2 tbsp Olive Oil, divided
1 tsp Chili Powder
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1/2 Sweet Onion
2-3 Garlic Cloves
2 Chipotles in Adobo (canned, in the hispanic foods isle)
1 tbsp Tomato Paste
1 Can Beef Broth

Directions:

1. Combine the spices in a small bowl. Rub into the meat, covering all the nooks and crannies and each side evenly.

2. In a large skillet, heat 1-2 tablespoons olive oil until shimmering. Sear the meat on each side, using tongs to flip it. Remove and place in the bottom of a large slow cooker.

3. With the skillet remaining over the heat, deglaze with the beef stock and scrape up any brown bits. Whisk in the tomato paste and chipotle peppers. Once sauce comes to a boil, reduce the heat and simmer for a few minutes until slightly thickened and reduced.

4. Meanwhile, add the onion and garlic to the top of the meat in the slow cooker. Carefully pour the sauce over top. Cover and cook on low for 8 hours.

6. Once the meat is fork tender, remove and shred with two forks. Pour a portion of the sauce, over top of the meat and let soak to enhance flavor.

Grilled Beef and Vegetable Kabobs

Ingredients:

2 lbs lean sirloin steak, cut into 1" x 1" chunks

Cherry or grape tomatoes

Button or baby bella mushrooms

Dash of your favorite steak seasoning

1/4 cup low sodium soy sauce

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

Dash of salt and pepper

splash of red wine or balsamic vinegar (optional)

Kabob skewers (metal or wood)

Directions:

1. Rub steak seasoning into steak cubes

2. Combine soy sauce, dijon mustard, worcestershire sauce, salt, pepper, and vinegar in a 1-gallon plastic bag. Add steak chunks to bag and marinade 30 min to 1 hour (or overnight for best flavor)

3.  If using wood skewers, soak for 10-20 minutes to prevent burning on the grill. 

4. Assemble kabobs using vegetables and steak, alternating each to fill the kabob skewer

5. Grill on med-high for 10-15 minutes, turning every few minutes to cook all sides of the steak and char the vegetables