barbacoa

Ingredients

• Beef chuck

  Arm pot roast, separable lean and fat, trimmed to 1/8" fat, all grades, raw

  3 lb or 1.36kg

• Garlic

  Raw

  4 clove or 12g

• Chipotle Peppers in Adobo Sauce

  in Adobo Sauce, Embasa

  2 tbsp or 31g

• Pace diced green chilies

  Campbell soup company

  ½ cup or 120g

• White Onion

  Freshdirect

  ¾ medium or 83g

• Lime juice

  Raw

  ¼ cup or 61g

• Apple Cider Vinegar

  Great Value - Great Value

  2 tbsp or 30g

• Spices Whole Bay Leaves

  Compliments

  3 leaves or 2g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Salt

  Table

  2 tsp or 12g

• Pepper

  Spices, black

  1 tsp or 2g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Water

  Plain, clean water

  ½ cup or 118g

Directions

1. Slow cook. Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.
2. Shred and toss. Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices, then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.
3. https://www.gimmesomeoven.com/barbacoa-recipe/#tasty-recipes-64827