Trim the roast of any excess fat, and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place meat in hot skillet, and brown meat quickly on all sides.
Transfer the roast to a slow cooker, and sprinkle onion over meat. Season with chile peppers, chili powder, cayenne pepper, hot pepper sauce, and garlic powder. Add enough water to cover 1/3 of the roast.
Cover, and cook on High for 6 hours, checking to make sure there is always at least a small amount of liquid in the bottom. Reduce heat to Low, and continue cooking for 2 to 4 hours, or until meat is totally tender and falls apart.
I usually substitute a can of diced green chiles for the peppers and use less hot sauce.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 103 (30%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 136.1mg||42 %|
|Sodium 449.5mg||16 %|
|Potassium 554.4mg||15 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.6g|
|Protein 54.2g||77 %|
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Calories per serving: 347
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