Crockpot Raspberry Chipotle Beef Tacos
  1. Place roast in crockpot with jar of salsa. Cook on low for about 8 hours. Remove roast from crockpot, shred, and add back to crockpot, stirring to combine with the salsa. Turn heat up to high and cook for about 30 minutes, until the sauce thickens up.
  2. Make pickled onions: (this can be done in the morning or after shredding the beef depending on how long you want them to pickle for) Combine apple cider vinegar, sugar, and kosher salt. Add sliced onions and let sit for at least 30 minutes. Add a little water if necessary to cover the onions.
  3. Serve on tortillas with cheese, cilantro, and avocado, as desired.