1⁄3 cup apple cider vinegar
4 teaspoons minced garlic cloves
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
3-4 chipotle chiles in adobo
4-5 lbs chuck roast
To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender, Bullet or processor on high speed until smooth.
Remove most of the fat from the roast. Pour oil into a frying pan and sear all sides of roast on medium-high heat until well-browned.
Place meat into slow cooker and pour adobo sauce over meat.
Pour in the chicken broth and add bay leaves on top.
Cook on low heat 8 hours or on low all night.
While still in the Crockpot, shred the meat with two forks.
Pour off juices, chill & remove fat.
Return juices to shredded Barbacoa, warm and serve in enchiladas, tacos or burrito bowl.