Barbacoa (Slow Cooker)

• servings: 8 servings
• active time: 10 minutes
• total time: 8 hours 10 minutes

Ingredients

4 pounds beef chuck roast (cut into 3-inch chunks)

1 yellow onion (diced)

3 to 4 chipotles in adobo sauce (finely diced)

5 garlic cloves (minced)

¼ cup fresh lime juice

2 tablespoons apple cider vinegar

1 tablespoon ground cumin

½ tablespoon dried oregano

2 teaspoons kosher salt

1 teaspoon ground black pepper

¼ teaspoon ground cloves

¾ cup beef stock

3 bay leaves

Directions

Add all of the ingredients, except the bay leaves, to the bowl of a slow cooker.

Mix and cook

Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for 8 to 9 hours, or on high for 4 to 5 hours. The beef should be tender and fall apart easily when shredded with a fork. If it doesn't shred easily, cook it a bit longer.

Shred

Remove the beef to a cutting board and use two forks to shred it.

Stir

Place the shredded beef back in the slow cooker, give it a stir, and let it absorb the juices.

Serve the barbacoa straight from the slow cooker, or add it to a plate and garnish with chopped cilantro and lime wedges.

Nutrition

• Calories: 430 kcal
• Total Fat: 26 g
• Saturated Fat: 11 g
• Trans Fat: 2 g
• Cholesterol: 156 mg
• Sodium: 884 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 44 g