Cut the steak in half to fit the crock then rubbed the fajita seasoning all over it and put it on the bottom. Poured the vinegar on top and the can of corn.
Cook on Low for about 8 hours or until it was tender enough to break apart with a fork. Shred the meat and mixed the juices and corn all together and serve on flour tortillas with cheese and sour cream plus optional topping to your taste.