Spray the slow cooker with olive oil, then add the flank steak. For best results, it’s best if the flank steak is not rolled – try as much as possible to lay it flat. Add the rest of the ingredients, give it a quick stir, then cover and cook on high for 4 hours or on low for 6 to 8 hours. Alternatively, you can also use a dutch oven and cook for about 2 to 3 hours on low heat.
When the meat is about 85% complete with the cooking cycle, gently pull it apart with forks, then allow it to cook for the remaining time in it’s own juices.
Season to taste with sea salt, pepper, fresh lime and cilantro
Enjoy this warm, or even cold the next day in a lunch burrito!