Ingredients
Meat
- ~2 lb meat for pulling from Kalichl
Sauce
- 1 cup apple cider
- 2 Tbsp tomato paste
- ½ cup crushed tomatoes
- 1 cup beef broth, low-sodium
- ⅛ tsp crushed red pepper
- ¼ tsp paprika
- ¼ tsp smoked paprika
- ¼ tsp onion powder
- ½ tsp coarse black pepper
- 2 tsp orange juice
- 1 Tbsp silan
- 3 shallots, diced
- 5 garlic cloves, crushed
- 2 Tbsp oil
- ½ tsp thyme (optional)
- 1 Tbsp cornstarch + 2 Tbsp cold water (optional, for thicker sauce)
- Salt to taste (add at the end)
Garlic Mayo
- ½ cup mayo
- 1 crushed garlic cube
- Pinch of salt
- ½ tsp water
- ½ tsp honey
To Serve
- Tortilla rounds
- 2–3 scallions, chopped
- Chopped jalapeño (optional)
Directions
- Heat oven to 285°F.
- Mix all the sauce ingredients.
- Season the meat with salt and pepper, place in a 9x13 pan, pour the sauce over and cover tightly.
- Bake covered for 5 hours.
- Pull apart with 2 forks, remove the shallots, and leave all the sauce and garlic.
- Toss the meat back through the sauce.
- Want it thicker? Stir the cornstarch + cold water mix straight into the hot sauce.
- Mix the garlic mayo ingredients until smooth and drizzly.
- Serve over the tortilla rounds, drizzle with garlic mayo, and sprinkle chopped scallions and jalapeño.
