Mexican “BBQ” Beef

Trim the meat free of fat. Cut into several large chunks. Season with salt and pepper and place in the bottom of a crock pot.

Combine garlic, onion, cumin, cloves, oregano, chipotle peppers, and lime juice in food processor or blender and pulse to a salsa consistency.

Top meat in crock pot with the salsa. Add bay leaves. Add 1 cup of the chicken broth. Cook on high for 6 hours or until meat is fork tender.

Remove meat to plate and shred.

Place shredded meat in a stock pot on the stove, add liquid from crock pot, and add the remaining 1/2 cup of chicken broth. Simmer for 10-15 minutes. Remove bay leaves.

Serve on top of rice mixed with chopped cilantro and fresh lime juice.