Slow Cook Barbacoa (Mexican Shredded Beef)

I developed this recipe about a year ago and after a few trials and tweaks my family thinks it’s perfect!
If you try it please let me know what you think, and if you tweak it yourself let me know what you did! Enjoy!

1/3 cup apple cider vinegar
1/2 cup of beef stock
2/3 cup orange juice
2/3 cup soy sauce
1 tablespoon Worcestershire sauce
1 1/2 teaspoons lime juice
1 tablespoon adobo sauce or one pepper from the chipotle in Adobo can like this – NOT to be confused with adobo powdered seasoning!
1 can of diced green chiles
1 Tablespoon of garlic
1 tablespoon cumin
2 tsp oregano
2 tsp black pepper
1 heaping tablespoon chili powder
1 tablespoon paprika
2 tsp corriander
3 tablespoon brown sugar
Salt to taste

1 Poblano pepper
1 large onion
1 green bell pepper
1 chuck roast

Crockpot method:
Place chuck roast in crock pot and salt
C
hop onion and bell pepper into thick chunks and place on top of roast.
Cut Poblano pepper in half and place it on each side of the roast


Mix the rest of the ingredients in a bowl and whisk to combine, pour over roast, set to low and let cook for 8-9 hours or high for 5 – 6 hours with the lid on.

(At this point you can shred and enjoy, but for the best flavor I would encourage you to continue to the next step!)
Remove the lid, shred the beef with two forks, and cook on low for another 4 hours, or on high for another 2 hours. — This condenses the liquid and results in a deep, rich flavor!

Oven method:

Place chuck roast in dutch oven or heavy duty oven/stove safe pot, and salt
Chop onion and bell pepper into thick chunks and place on top of roast.
Cut poblano pepper in half and place it on each side of the roast
Mix the rest of the ingredients in a bowl and whisk to combine, pour over roast
Cover the pot with lid and place in a 350° oven for 3 – 4 hours
Remove pot from the oven and shred the beef with a fork. (Again, as above, you *can* eat it at this point, but I really would urge you to spend the extra hours letting it reduce!)
Place on the stove top over a burner on low, keep lid off, for 2 hours or so
Serve over rice, or in tortillas, or any way you would like!

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