Kris' Amazing Shredded Mexican Beef

Trim the roast of any excess fat and cut into four pieces. Rub with black pepper and place into a slow cooker. Add the onions green chiles chili powder cayenne pepper garlic powder cumin chipotle peppers and beef bouillon. Pour in enough water to cover 1/3 of the roast.

Cover and cook on High until the meat begins to fall apart about 8 hours. Add water if needed to keep the roast from drying out.

Turn the slow cooker to Low and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.