Slow Cooker Chipotle Beef Carnitas

• 2 tablespoons kosher salt
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 boneless beef chuck roast (3 pounds)
• 2 large sweet onions, thinly sliced
• 3 poblano peppers, seeded and thinly sliced
• 2 chipotle peppers in adobo sauce, finely chopped
• 3 tablespoons canola oil
• 1 jar (16 ounces) salsa
• 16 flour tortillas (8 inches), warmed
• 3 cups crumbled queso fresco or shredded Monterey Jack cheese
• Optional toppings: cubed avocado, sour cream and minced fresh cilantro

1. Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year.
2. Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours.
3. Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

kosher salt, brown sugar, ground cumin, paprika, chili powder, garlic, ground mustard, oregano, cayenne pepper, chuck roast, sweet onions, peppers, peppers, canola oil, salsa, flour tortillas, queso fresco, avocado

Taken from www.tasteofhome.com/recipes/slow-cooker-chipotle-beef-carnitas/ (may not work)