In a large skillet, heat the oil or lard, brown the meat. Place the meat, onion, bell pepper, tomato paste and seasonings in the crockpot. Cook until the meat is fork tender (usually about 4-5 hours).
Remove from sauce w/a slotted spoon, making sure to let as much of the sauce as possible drain. Place in a bowl or on a plate and pull to shreds with the back of a fork.
Serve on a locarb tortilla or on a bed of lettuce. Side with pico di gallo, sour cream, if you wish.TOTAL RECIPE CARB COUNTS: 76g--remember, most is left in the crock pot!
You may choose to use tomato SAUCE instead of paste for a carb count of 8.8g/HALF cup
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