Shredded Beef adapted from [Skinny Taste|http://www.skinnytaste.com/2010/04/barbacoa-beef.html]
Yields: 6 servings
! For Shredded Beef:
Place all the ingredients into a slow-cooker and cook on low for 8 hours. Shred meat using two forks directly in pot and mix with juices. Use a slotted spoon when serving.
!For Corn Salsa:
In a bowl, mix all ingredients together. Refrigerate at least two hours prior to serving.