Add to crockpot the meat, garlic, bay leaves, apple cider vinegar, onion and black pepper. Cook for a minimum of 6 hours, or until meat falls apart, adding water as necessary to keep covered. Cool meat and finely shred (plan on at least an hour or so to shred the meat!) Remove broth from crockpot. Strain out and discard solid ingredients. Add meat back to crockpot.
Add to crockpot tomato sauce, chili powder, green chilis, jalapeno juice and broth. Cook 2 more hours. If you are really brave, instead of just the jalapeno juice, use one jar of chopped jalapenos and juice.
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|Serving Size: 1 Serving (2431g)|
|Recipe Makes: Servings|
|Calories from Fat: 2248 (61%)|
|Amt Per Serving||% DV|
|Total Fat 249.7g||333 %|
|Saturated Fat 99.5g||498 %|
|Monounsaturated Fat 105.5g|
|Polyunsanturated Fat 11.5g|
|Cholesterol 898.1mg||276 %|
|Sodium 3979.6mg||137 %|
|Potassium 6483.5mg||171 %|
|Total Carbohydrate 84.9g||25 %|
|Dietary Fiber 25g||100 %|
|Sugars, other 59.9g|
|Protein 276.4g||395 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3690
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