This was fantastic! It takes a bit of time to cook but, as it's a slow cooker recipe, there's no attention or active effort needed after the initial assembly. It only takes about five minutes to toss everything in the pot and after that the biggest problem is being tormented by the delicious smells while it cooks.

The original recipe calls for beef chuck roast. I ended up using a brisket. It worked beautifully, although I did feel a bit guilty using a nice brisket for this. That said, I wasn't likely to be doing anything else with it any time soon and I figured it was better to use it for this than to have it sit in the freezer for another year and get freezer burned.

Barbacoa

Slightly adapted from Gimme Some Oven

Ingredients

• 1.5kg beef chuck roast cut into large (6-7cm) chunks
• 4-6 cloves garlic, minced
• 2-3 chipotles in adobo, minced
• 1 (120mL) can diced green chilies
• 1 onion, chopped
• 1/4 c. lime juice (from 1-2 limes)
• 2 Tbsp. apple cider vinegar
• 3 dried bay leaves
• 1 Tbsp. cumin seeds, ground
• 1 Tbsp. dried oregano
• 1 tsp. coarse sea salt
• 1 tsp. black peppercorns, ground
• 1/4 tsp. ground cloves
• 1/2 c. beef or vegetable stock

Directions

1. Pile everything into the slow cooker.
2. Stir to evenly mix and coat the meat.
3. Cook on low for 10-12 hours (or a bit longer if you prefer).
4. Shred meat and let it soak in the sauce/juices for 10-15 minutes.
5. Serve in tortillas or over rice with toppings of choice.