Trim any excess fat from the roast. Don’t completely get rid of all the fat, leaving some helps with the flavor!
Place roast in the crock of the slow cooker. Sprinkle with garlic powder, onion powder, chili powder, ground cumin, and salt.TIP - Instead of placing the roast in whole, you can cut it into large chunks. This will also make it easier for you to remove any excess fat that is not around the edges of the roast.
Drizzle pineapple juice over the seasonings on the roast.
Cover roast with diced green chiles, then add the coarsely chopped onion and both bell peppers.
Cover slow cooker and cook on low for 7-8 hours, or until roast is very tender.
Spoon off any excess fat and discard. Remove most of the juice and set the juices aside (in case you need to add some back in).
Use two forks to shred the meat. When finished, if you feel it is too dry, you can add some of the reserved juices back in.
Notes
We use garlic powder, onion powder, chili powder, cumin, and salt but feel free to substitute with your favorite spice blend. Cajun seasoning, rib rub, or all purpose seasoning are other great options.
The pineapple juice helps break down the meat as it cooks leaving you with tender, juicy beef. You won't even realize pineapple juice is added flavor-wise.
Green chiles are a flavor component. You can substitute with chopped jalapeno if desired.