1/4 head green cabbage, should be about 2 1/2 cups (can use red cabbage, or a combo of both)
1 medium red onion, halved lengthwise, and thinly sliced
3 medium jalapeno peppers, sliced thin
3 tablespoons vegetable oil
2 tablespoons rice wine vinegar
2 limes, juice of, about 1/4 cup
1 tablespoon granulated sugar (can use Splenda)
BEEF and SEASONINGS
2 1/2 pounds boned beef chuck
1 can (14 1/2 oz.) chopped tomatoes
1 can (7 oz.) chipotle sauce
1 can (4 oz.) diced jalapeño chiles, drained
1 onion, chopped
3 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon honey
2 1/2 teaspoons kosher salt
1 teaspoon ground cumin
2 cups beef broth
Make the Slaw:
In a large bowl, mix the cabbage, red onion, and jalapeno slices.
In a separate small bowl, whisk together the oil, rice wine vinegar, lime juice, sugar.
Toss the dressing with the slaw, season liberally with salt and freshly ground black pepper
Make the Beef:
Rinse beef and trim off excess fat. Put in a slow-cooker (at least 5 qt.). Add tomatoes (with juice), chipotle sauce, jalapeños, onion, garlic, ground chile, honey, salt, and cumin; pour broth over the top.
Cover and cook on low until beef is very tender when pierced, 8 to 10 hours. If desired, remove lid for last 30 minutes to allow sauce to reduce and thicken.
With a heavy fork, transfer meat to a rimmed board or plate. Shred with two forks. Ladle out half the sauce and reserve. Return shredded beef to the remaining sauce in slow-cooker, cover, and let warm.
Serve on sandwiches buns with cole slaw.