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1. Place onions in a 3-1/2- or 4-quart slow cooker. In a small bowl combine cumin, black pepper, garlic, onion powder, oregano, red pepper, and salt.
2. Cut meat crosswise into four pieces. Rub spice mixture evenly over all sides of meat pieces. Pour beef broth and lime juice into slow cooker. Add meat to cooker.
3. Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Transfer meat to a cutting board. Use two forks to pull meat into coarse shreds. Return meat to cooker; keep warm.
4. To serve, use a slotted spoon to spoon mixture onto roll bottoms. Add Picadillo Relish. Cover with roll tops.