Copycat Beef Barbacoa

Ingredients

• 3-4 pound beef roast
• 1 Tablespoon sea salt
• 1 or 2 chipotle peppers, plus 1 Tablespoon of sauce from a can of chipotles in adobo sauce
• 6 garlic cloves, minced or grated
• 2 limes
• 1 Tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 1 small onion, peeled and sliced thinly
• 1 15-ounce can diced tomatoes, undrained
• 1/2 cup chopped fresh cilantro

Instructions

1. 1

   Rub the salt all over the roast. Let...: Rub the salt all over the roast. Let it sit while you assemble the spice paste.

2. 2

   Slice the chipotle peppers in half, scraping out...: Slice the chipotle peppers in half, scraping out the seeds. (Leave them in if you want to add a big kick of heat.) Chop the peppers and put them in a small bowl with the adobo sauce, garlic, juice from 1 lime, cumin, chili powder, oregano, black pepper, and cloves. Stir well and rub the paste all over the roast.

3. 3

   Place the roast in a 4-7 qt slow...: Place the roast in a 4-7 qt slow cooker along with the bay leaves, onions, and tomatoes along the sides or on top.

4. 4

   Cover and cook on low for 8-10 hours...: Cover and cook on low for 8-10 hours or until the meat pulls apart easily with a fork.

5. 5

   Shred the roast on a large platter and...: Shred the roast on a large platter and return the meat to the pot with the juices. Stir in the fresh cilantro. Taste, and add more salt and lime juice if necessary.