* 2.5 - 3.0 lb. beef butt roast (shoulder)
* 2 cans chicken broth
* 1 tablespoon ground cumin
* 1 tablespoon cayenne pepper
* 1 tablespoon fresh ground black pepper
* 1 tablespoon crushed red chile
* 1 teaspoon kosher or sea salt (salt to taste, but remember that beef naturally contains salt)
* 4 fresh yellow peppers (Hungarian yellow peppers perhaps? Sold as "yellow peppers" at my local grocery-- not yellow Bell peppers)
* 1 fresh Pablano pepper
* 8 fresh green Serrano peppers (medium to hot, this is what adds most of the spicy flavor)
* 1 fresh red jalapeño pepper (hot)
* 1 large yellow onion (or your favorite onion variety)


Directions

1. Trim any visible connective tissue from the roast
2. Combine all dry ingredients (salt, black pepper, cumin, crushed red chile, and cayenne), and pat onto roast like a rub
3. Dice onion and all fresh peppers
4. Add broth, onion, peppers and roast to Crockpot on low for 10 hours
5. When done, remove roast from Crockpot and allow roast to rest for 20 - 30 minutes on a baking rack.
6. In a shallow casserole dish, use two forks to shred the roast
7. Add shredded beef to a saucier or skillet, and ladle as much of the liquid from the Crockpot, include as many of the onions and peppers as possible
8. Reduce liquid to desired consistency
9. Return finished product to shallow casserole dish for quick refrigeration (or eat it like a beef-craving goddess!)