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Barbacoa Supreme

"I have always loved the barbacoa at Chipotle® and tried to duplicate it at home. This is an excellent comfort food. Wrap it in a tortilla with black beans, cheese, pico de gallo, and guacamole and it is heaven."

Ingredients :

• 1/3 cup apple cider vinegar
• 3 tablespoons lime juice
• 4 canned chipotle peppers in adobo sauce, or more to taste
• 4 teaspoons minced garlic
• 4 teaspoons cumin
• 2 teaspoons oregano
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 (4 pound) chuck roast, or more to taste
• 2 tablespoons vegetable oil
• 3/4 cup chicken broth
• 3 bay leaves

Instructions :

Prep : 30M	Cook : 16M	Ready in : 7H5M

• Combine vinegar, lime juice, chipotle peppers in adobo, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Process on high until adobo sauce is smooth.
• Trim most of the fat from the roast and cut meat into 3-inch chunks.
• Preheat the oven to 250 degrees F (120 degrees C).
• Heat oil in a frying pan over medium-high heat. Add meat and cook on all sides until browned, 5 to 10 minutes. Transfer seared meat to a Dutch oven and pour adobo sauce on top. Pour in chicken broth and add bay leaves.
• Bake in the preheated oven until very tender, about 6 hours.
• Discard bay leaves. Shred meat in the juices using 2 forks. Return to the oven and cook 30 minutes more.

Notes :

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