These tacos are UNREAL!

3.5 pounds chuck roast , trimmed of fat and cut into four pieces
1 tablespoon kosher salt
1 medium white onions, thinly sliced (about 1 ½ cups)

Salt all sides of your beef and add to your slow cooker. Add onion and Citrus Garlic Sauce (see recipe below). Cook beef on high for 5-7 hours or low 8-10 hours.

Once cooked remove beef to sheet pan and let cool enough to handle. Pour sauce into a large measuring cup or bowl. Let it sit for at least five minute to allow any fat to come to the surface. Spoon fat off.

Shred beef with two forks or your hands. Add back in 1.5 to 2 cups of sauce and toss to combine. Taste, and season with more salt if needed.

To assemble- heat tortillas in a hot pan or over an open flame. Fill tortilla with shredded beef and top with scallion salsa (recipe below).

For Citrus Garlic Sauce:
1 cup orange juice
Zest of 1 orange
10 garlic cloves
2 teaspoons salt
1 teaspoon cumin
1 ½ cups cilantro, leaves and stems
1 Jalapeño - membrane and seeds removed - use half if you want mild
¼ cup lime juice
½ small white onion (about ½ cup)
¼ cup olive oil

Add orange zest, orange juice, garlic, salt, cumin, cilantro, jalapeño, lime juice and white onion to a blender and blend on high until liquified. Turn the blender down to low and slowly add olive oil.

For the Charred Scallion Salsa:
2 bunches scallions, cleaned and ends removed
Olive oil
Kosher Salt
1/2 cup minced cilantro
1 tablespoon lime juice
1 teaspoon cholula

Place a cast-iron skillet over high heat and let it get hot for about two minutes. Toss the scallions with 1 tablespoon of olive oil and half a teaspoon of salt. Place in skillet and let char for about five minutes. Remove from heat and chop. Add cilantro, salt, lime juice, and Cholula. Mix together.