Ingredients

The following ingredients have 4 Servings
  • 1 chipotle (minced, plus 1 Tbsp sauce from a can of chipotles in adobo)
  • one 16 oz. can pineapple chunks or tidbits in juice (including the liquid)
  • 2 cloves garlic (minced)
  • 2 Tbsp tomato paste
  • 1 tsp salt
  • 3-4 lbs. beef roast (trimmed of excess fat)
  • one onion (thinly sliced)
  • one red pepper (sliced)
  • juice of a lime
  • sub rolls
  • shredded sharp cheddar cheese (I prefer Cabot Sharp Light)

Instruction

  • Combine the chipotle, adobo sauce, pineapple and juice from the can, garlic, tomato paste and salt in your slow cooker.
  • Add the roast, and scatter the onion and pepper on top.
  • Cook on low for 6-8 hours, or until the beef shreds easily with a fork.
  • Shortly before serving, remove the beef from the slow cooker, shred to two forks, and return to the slow cooker. Squeeze the lime over the beef and stir to coat in the sauce.
  • Serve on sub rolls and top with shredded cheese.