Taco Shredded Beef Sliders

Prep Time:
20 mins

Cook Time:
6 hrs 10 mins

Total Time:
6 hrs 30 mins

Servings:
48

Yield:
48 beef sliders

Ingredients

Toppings (optional):

2avocados, diced
• ½cupsliced black olives
• 3mediumjalapeno peppers, sliced
• ½cupMexican crema, or to taste
• 1(8 ounce) packageshredded Mexican cheese blend, or to taste

Directions

Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.

Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.

Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.

Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

Cook's Note:

Leftover beef can be used for nachos or quesadillas.

Nutrition Facts (per serving)