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Shredded Barbacoa Recipe

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This recipe for Shredded Barbacoa, by , is from Feldberg Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



1/3 cup apple cider vinegar
4 teaspoons garlic, minced
4 teaspoons cumin
2 teaspoons oregano
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon ground cloves
2 tablespoons vegetable oil
3/4 cup chicken broth
3 bay leaves
3 tablespoons lime juice
3 chipotle chiles in adobo
4 to 5 pound chuck roast

To make the adobo sauce, combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor on high speed until smooth.

Remove most of the fat from the roast and then cut into 6 large chunks.

Pour oil into a frying pan and sear roast on all sides on a medium-high heat until browned. Place meat in a slow cooker, and pour the adobo sauce over the meat. Use the chicken broth to deglaze the frying pan, scraping up any brown bits, and then pour the chicken broth over the adobo sauce and then add the bay leaves.

Cook on high heat for six hours or on low all day. While still in the slow cooker, shred the meat with 2 forks and turn the heat to warm. Serve with guacamole, corn salsa, sour cream, cheese, and pico de gallo.

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