Crockpot Barbacoa

• 13 cups Apple Cider Vinegar
• 2 whole Limes, Juiced
• 3 whole Chipotle Peppers In Adobo Sauce (no Sauce, Just The Peppers)
• 4 cloves Garlic
• 1 Tablespoon (heaping) Cumin
• 1 Tablespoon Oregano
• 1- 1/2 teaspoon Ground Black Pepper
• 1- 1/2 teaspoon Salt
• 1/2 teaspoons Ground Cloves
• 3- 1/2 pounds Beef Chuck Roast
• 1 cup Chicken Broth
• 3 whole Bay Leaves
• 8 whole Burrito-sized Flour Tortillas
• 2 cups Shredded Colby Cheese
• 2 cups Shredded Lettuce
• 2 cups Guacamole

1. In a food processor (or blender), combine vinegar, lime juice, chipotle peppers, garlic cloves, cumin, oregano, pepper, salt and ground cloves.
2. Process on high until smooth.
3. In a large crockpot, add roast, pepper puree, chicken broth, and bay leaves.
4. Heat on low 68 hours.
5. Remove the bay leaves, shred beef and place the beef back in the juice.
6. Serve on a tortilla with cilanto-lime rice, colby cheese, lettuce and guacamole.
7. Enjoy!

apple cider vinegar, whole limes, peppers, garlic, cumin, oregano, ground black pepper, salt, ground cloves, chicken broth, bay leaves, flour tortillas, colby cheese, shredded lettuce, guacamole

Taken from tastykitchen.com/recipes/main-courses/crockpot-barbacoa/ (may not work)