Chipotle Barbacoa Recipe | Slow Cooked Shredded Beef
Tender beef slow-cooked beef with cumin, adobo sauce, and smoked paprika cooked until it falls apart. Like Chipotle Barbacoa - but better!
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chuck roast, trimmed of excess fat
garlic cloves, chopped
chipotle peppers in adobo sauce
apple cider vinegar
fresh lime juice
freshly squeezed lime juice
Add all of the sauce ingredients to a small blender and process until smooth. Set aside.
Place a cast-iron skillet on the stove over medium-high heat.
When the pan is hot, add the olive oil followed by the roast.
Cook on each side for 3-4 minutes or until deep brown and crusty.
Place the meat in the slow cooker.
Pour the sauce over the top, followed by the bay leaves and broth.
Cover and cook 5-6 hours on high or until the meat falls apart. (8 hours on low).
Remove the bay leaves, and use two forks to shred the meat.
Turn the heat to low and cook for 30 minutes longer to soak up the juice. If there's no excess juice, you can skip this step.
Chipotle peppers in adobo sauce adds quite a bit of spice to the dish. If you're sensitive to heat, just add two. You can always add more of the adobo sauce later!