Crock Pot Shredded Beef (Barbacoa)

By tulawdog

Ingredients

• 1/3 cup apple cider vinegar
• 1/2 yellow onion
• 2 tablespoons fresh lime juice
• 5 garlic cloves
• 4 teaspoons ground cumin
• 2 teaspoons oregano
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon cloves
• 3-4 chipotle chilis in adobo sauce (I used 3/4 of a small can)
• 3/4 cup beef stock
• 3.5 lbs. beef chuck roast

Preparation

Step 1

In a blender, combine vinegar, onion, lime juice, garlic, cumin, oregano, black pepper, salt, cloves, allspice and chilis with adobo sauce and blend until smooth.
Trim any excess fat off the roast and place it in a slow cooker.
Pour the broth over the meat, then pour the pureed sauce.
Cook on high heat for 6 hours. If you want to cook it longer, do it on low for 8 hours.
Shred the meat in the juices and serve hot.