SOUTH OF THE BORDER SHREDDED TRI-TIP (Adapted from the Atlanta Journal-Constitution)

1 tri-tip roast about 3 pounds, trimmed

(I doubled for 3 tri tips for my tailgate)
Garlic oil, recipe below:
1/4 cup olive oil
4 garlic cloves, crushed
2 tablespoons dried oregano
1 finely chopped chipotle pepper in adobo sauce
Juice from one Mexican or key lime, about 1 tablespoon

Combine oil and garlic in a heat-proof cup and heat in microwave for about 45 seconds on high. Set aside until cool.

Then combine garlic oil and the rest of the ingredients.

Place in a large zip lock bag or dish and add the tri-tip. Massage the bag or cover well so that the roast is completely coated with the marinade paste.

Refrigerate overnight or for at least 6 hours.

Note: Remove the marinated tri-tip from the refrigerator about 45 minutes prior to cooking.


1 large yellow onion, thinly sliced
4 bay leaves
2 poblano chilies, roasted over an open flame until charred all over, then diced (I’m using jalapeno since I have 2 on hand)
5 garlic cloves, crushed and lightly browned in 1 teaspoon of olive oil. Be careful not to burn garlic.
1 can 14.5-ounce fire roasted diced tomatoes
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper

Place the onion slices and bay leaves on the bottom of the slow cooker.
Combine the rest of the ingredients in a small bowl. Set aside.
Place the tri-tip and marinade on top of the onion and bay leaves. Pour the tomato mixture over the roast. Cover and cook on high for 4 hours or on low for about 8 hours. Tri-tip should be easy to shred when done.

Perfect for burritos or tacos. Shredded tri-tip can be tightly wrapped in plastic and frozen.

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