Barbacoa Recipe (Chipotle Copycat)

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• 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
  Ingredient note

  Source: 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
• 1/2 cup Beef broth (or chicken broth)
  Ingredient note

  Source: 1/2 cup Beef broth (or chicken broth)
• 2 each medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
  Ingredient note

  Source: 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
• 5 cloves Garlic (minced or coarsely chopped)
  Ingredient note

  Source: 5 cloves Garlic (minced or coarsely chopped)
• 2 tbsp Apple cider vinegar
  Ingredient note

  Source: 2 tbsp Apple cider vinegar
• 2 tbsp Lime juice
  Ingredient note

  Source: 2 tbsp Lime juice
• 1 tbsp Dried oregano
  Ingredient note

  Source: 1 tbsp Dried oregano
• 2 tsp Cumin
  Ingredient note

  Source: 2 tsp Cumin
• 2 tsp Sea salt
  Ingredient note

  Source: 2 tsp Sea salt
• 1 tsp Black pepper
  Ingredient note

  Source: 1 tsp Black pepper
• 1/2 tsp Ground cloves (optional)
  Ingredient note

  Source: 1/2 tsp Ground cloves (optional)
• 2 each whole Bay leaf
  Ingredient note

  Source: 2 whole Bay leaf

1. Combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until smooth.
2. Place the beef chunks in the slow cooker. Pour the pureed mixture from the blender on top. Add the (whole) bay leaves.
3. Cook for 4-6 hours on high or 8-10 hours on low, until the beef is fall-apart tender.
4. Remove the bay leaves. Shred the meat using two forks and stir into the juices. Cover and rest for 5-10 minutes to allow the beef to absorb even more flavor. Use a slotted spoon to serve.