Beef Barbacoa

Prep Time: 15 minutes
Cook Time:  6-8 hours (indirect cooking)

1/3 C Apple Cider Vinegar
4 T fresh lime juice
1 small yellow onion, peeled and quartered
6 cloves garlic, peeled
3T + 1t cumin
2t oregano
1 1/2 t salt
1 t black pepper
3 chipotle peppers in adobo sauce
3-4 T canola oil
3 lbs beef roast (I used chuck)
2 cups chicken broth

Place apple cider vinegar, lime juice, onion, garlic, cumin, salt, pepper and chipotle peppers in a blender.  Combine until smooth.

Cut beef roast into large chunks, approximately the size of your palm, removing as much large fat from the meat as possible.

Heat oil in a heavy pan on medium-high heat.  Place pieces of meat into hot oil, browning all sides.

Place browned meat into a large slow cooker.  Pour blended sauce on top of meat.  Add 2 cups chicken broth to cooker and turn on low.

Keep lid on slow cooker for 6-8 hours, or until meat pulls apart with forks.

Serve hot in a tortilla or on a bed of rice and beans, topped with sour cream and fresh guacamole.