Tim is a fan of outdoor cooking — specifically that which involves charcoal and a Dutch oven.
I am a fan of letting Tim do the cooking.
Today, we adapted this recipe for Slow Cooker Barbacoa, and although nobody who’s lived in South Texas for more than two suppers would call it true barbacoa (wrong part of the cow, wrong cooking method), what it yielded was some Damn Good Shredded Beef, and we shall enjoy its tender, savory deliciousness in tortillas, on salads, and right off a fork. Definitely a keeper.
I changed nothing about the recipe (?!?) but the cooking method.