Ingredients

The following ingredients have 10 Servings
  • 3 pounds boneless chuck roast
  • salt and pepper, (enough to coat meat)
  • 1 onion, (quartered)
  • 2 teaspoons minced garlic ((about 4 cloves))
  • 1 bay leaf
  • 4 chipotle peppers in adobo sauce, (diced)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 tablespoon apple cider vinegar
  • 1/4 cup water
  • for serving: cilantro, red onions, tortillas and lime wedges

Instruction

  • Cut the chuck roast into large chunks, removing any excess fat. Generously season all sides of the meat with sea salt and black pepper.
  •  Heat a large skillet over medium-high heat. Add the meat and sear on all sides.
  • Place the meat and all other ingredients in a slow cooker. Mix together to coat the meat with all the herbs and spices.
  • Cover and cook on low for 8 hours, or on high for 4-5 hours. When tender, shred the meat by pulling it apart with a fork. Taste and season with more salt as needed.
  • Serve barbacoa in warm corn tortillas with chopped red onions, cilantro and lime juice.