Tastes just like Chipotle’s recipe, and so easy coming out of the crockpot! We can’t get enough of this recipe… and you can use it for nearly any Mexican dish! Tacos, burritos, enchiladas… YUM.
Combine the lime juice, vinegar, peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor and blend at the highest speed until smooth.
Cut the roast into several smaller pieces, trimming any excess fat.
In a large skillet, heat the 2 tablespoons of oil over medium high heat and brown the meat on all sides (in batches if necessary).
Pour the sauce into a crockpot, and add the chicken broth, bay leaves, and the meat. Cook on low for 8-9 hours or high for 4-5 hours, turning the meat occasionally.
We like to break the meat up into smaller pieces or shred it in the pan while it still has 30-60 minutes left to cook, which lets the juices and spices get into the meat even more. Remove bay leaves before serving.
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This was a spicy barbacoa and it was more of a vinegar flavor than my family likes. I was hoping to eat it with tortillas and black beans, but we don’t like the flavor enough. I think we will eat it smothered in BBQ Sauce on buns.
Prep: Cook:
Serves: 4 Level: Easy
by Cooking Up Memories in
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Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Chanda | My Farmhouse Table in
Main Courses
Prep: Cook:
Serves: 6 Level: Easy
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