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Charley's Slow Cooker Mexican Style Meat
April 10, 2006

This was so simple, and with a few changes became the ultimate shredded meat recipe! Following other reviewers suggestions, I didn't brown the meat, just put it in the crock pot and cooked it on high for 5 hours, then shredded the meat and put it back in the crock pot for another 2. I then put all of it (including liquid) in a large saute pan over medium heat (I added no oil) and fried it until all the liquid had evaporated and the meat was slightly browned. This turned into the most intense, flavorful shredded beef I have ever tasted -- everyone LOVED it!

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