Shredded Meat for Tacos, Tortillas, Burritos, and Casseroles

• 2 pounds beef chuck or brisket, pork butt or shoulder, or turkey breast or leg
• 1 teaspoon salt
• 1 yellow onion, cut into large chunks
• 4 cloves garlic, whole
• 1 quart water

1. Trim the meat of all fat.
2. Place the meat, salt, onion, garlic, and water in the slow cooker.
3. Cover and cook on low for about 8 hours, until the meat is very tender.
4. Remove the meat from the cooker, allow it to cool, and then shred it using your fingers or 2 forks.
5. The stock can be frozen for later use in soups or stews.

beef chuck, salt, yellow onion, garlic, water

Taken from www.epicurious.com/recipes/food/views/shredded-meat-for-tacos-tortillas-burritos-and-casseroles-380259 (may not work)