Whisk all sauce ingredients together.

Place meat in a three-quart slow cooker. Pour sauce on top of it. Turn slow cooker to low and cook for seven to eight hours. (I like it fall-apart tender.)

Allow to cool slightly. Using two forks, shred the meat. If it doesn’t pull apart easily, return it to the Crock-Pot and cook for another hour or two. Transfer to a pan for storage, pouring gravy over all.

Serve in tacos and top with spicy mayo if desired. Alternatively, serve it over thick noodles, rice, or even mashed potatoes.