COPYCAT CHIPOTLE BARBACOA

COPYCAT CHIPOTLE BARBACOA image

Yield 8

Number Of Ingredients 13

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⅓ cup apple cider vinegar
3 chipotle chilies in adobo sauce
1 Tbsp garlic, minced
4 tsp cumin
3 Tbsp fresh lime juice
2 tsp oregano
1 tsp black pepper
1 tsp salt
½ tsp ground cloves
1 Tbsp extra virgin olive oil
4 lbs chuck roast
¾ cup reduced-sodium chicken broth
3 bay leaves

Steps:

For the adobo sauce, combine apple cider vinegar, chipotle peppers, minced garlic, cumin, lime juice, oregano, black pepper, salt, and cloves in a blender or food processor on high speed until smooth. Next use a knife to cut and remove as much fat as possible from the roast and cut into 6 large pieces. In a large skillet over medium high heat, add olive oil and sear all sides of roast until browned, about 3-4 minutes. Place meat into slow cooker and pour adobo sauce over meat. Add in the chicken broth and bay leaves to slow cooker. Cover and cook on high heat for 4-5 hours or on low heat for 7-8 hours. After meat has cooked, shred meat in slow cooker using two forks and turn slow cooker to warm to keep meat heated before serving.