Place all ingredients in a slow-cooker and cook on low until meat is tender enough to shred, 6 to 8 hours. Remove meat from pot and shred when cool enough to handle. Transfer sauce to large saucepan; reduce to barbeuce sauce thickness. Mix sauce with meat on a warm stovetop or in the slow cooker. Serve this pulled beef on its own, in warm flour tortillas with sour cream, cilantro sprigs and chopped red onions .
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|Serving Size: 1 Serving (600g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 494 (36%)|
|Amt Per Serving||% DV|
|Total Fat 54.9g||73 %|
|Saturated Fat 18.2g||91 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 6.2g|
|Cholesterol 112.3mg||35 %|
|Sodium 2338.2mg||81 %|
|Potassium 1204.8mg||32 %|
|Total Carbohydrate 159.8g||47 %|
|Dietary Fiber 11.1g||44 %|
|Sugars, other 148.7g|
|Protein 59.7g||85 %|
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Calories per serving: 1387
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