firecracker barbacoa

Ingredients

serves 4–6

3 lbs. chuck roast, fat trimmed
3 cloves garlic, minced
3 chipotles from a (7-oz.) can of chipotles in adobo sauce
1 small white onion, finely chopped
⅓ cup fresh lime juice
2 Tbsp. apple cider vinegar
2 bay leaves
1 Tbsp. ground cumin
1 Tbsp. dried Italian seasoning
2 tsp. salt
1 tsp. fresh cracked black pepper
¼ tsp. ground cloves
1 cup beef stock
6–8 pieces Greek-style flatbread


Method

Place roast into slow cooker. Combine remaining ingredients (not including
the flatbread and toppings) in a separate bowl and stir to combine. Pour over
roast and cover. Cook on low for 6–8 hours or on high for 3–4 hours, or until
the beef is tender and falls apart easily when shredded with a fork.

Once beef is shredded, toss with its juices and let it sit 10 minutes. Use a pair
of tongs or a slotted spoon to serve the barbacoa on Greek-style flatbread.
Top it off with lime, cilantro, sour cream, and salsa if desired.