1. Trim fat from meat and cut into 6 pieces. 2. In a 4 quart slow cooker, place meat, tomatoes, onion, chipotle peppers, oregano, garlic, cumin and salt. 3. Cover and cook on low 8-9 hours or high 4-4 1/2 hours. 4. Prepare pico de gallo by combining all ingredients and chilling for at least 2 hours. 5. After meat has cooked, remove from pot reserving liquid and shred with fork. 6. Return to liquid mixture to moisten. 7. Using a slotted spoon, line mixture into warm tortillas and top with pico de gallo. ---------------------------------------------------------------------------
Nutrition
Ingredients
