Name: Paleo Beef Barbacoa Slow Cooker
Ingredients: 1/3 cup Braggs raw 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 olive oil; 3/4 cup chicken broth; 3 bay leaves; 3 tablespoons lime juice; 3 -4 chipotle chilies in adobo; 4 -5 lbs. grass fed chuck roast or beef brisket

Paleo Beef Barbacoa Slow Cooker

Ingredients

1/3 cup Braggs raw 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 olive oil
3/4 cup chicken broth
3 bay leaves
3 tablespoons lime juice
3 -4 chipotle chilies in adobo
4 -5 lbs. grass fed chuck roast or beef brisket

Instructions

To make the adobo sauce combine vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
Remove most of the fat from the roast and then cut into large chunks (approximately 6).
Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned.
Place meat into Crockpot and pour adobo sauce over meat.
Pour in the chicken broth and add bay leaves.
Cook on high heat 6 hours or on low all day.
While still in the Crockpot, shred the meat with two forks and turn the heat to warm.

Serve with guacamole, pico de gallo and fresh cilantro