Step 1

In a cup or bowl, add in the vinegar and chicken stock. Stir to combine and set aside.

Step 2

Season the roast all over with salt and place in slow cooker.*

Step 3

Throw in the jalapeños and garlic.

Step 4

Pour the vinegar mixture over everything.

Step 5

Cover and cook on low for 6-8 hours, until the beef comes apart easily using a fork.

Step 6

Using two forks, shred the beef.

Step 7

Keep warm until ready to devour.