1/3 cup lime juice
1/4 cup extra-virgin olive oil
2 tablespoons white vinegar
1 teaspoon ground cumin
1 teaspoon sweet Hungarian paprika
1 teaspoon chili powder
1/2 teaspoon ground red pepper (cayenne)
Salt and pepper to taste
1 sweet onion (Maui or Walla Walla), cut into chunks
1 beef rump roast (2 lb)
3 cloves garlic, finely chopped


In small bowl, beat lime juice, oil, vinegar, cumin, paprika, chili powder, red pepper, salt and pepper.
In 4- to 6-quart oval slow cooker, arrange onion chunks. Place beef over onion. Pour lime juice mixture over beef. Using pastry brush, brush beef with any remaining mixture from bowl. Sprinkle garlic over top.
Cover; cook on Low heat setting 8 to 9 hours.
Remove beef from slow cooker; place on large plate. Using 2 forks, shred beef. Return beef to slow cooker; stir well to mix beef with sauce. Serve immediately.