Shredded Barbacoa Grass-fed Beef Recipe
This is my attempt at recreating the delicious Barbacoa beef from Chipotle, only using a grass-fed roast. It's even better the next day after the meat has had a chance to marinate in the juice a bit longer. This recipe was such a hit that it will be recurring for dinner a few times a month. I love that it is done in the slow cooker, making my life a little easier!
Cut the roast up into 4 smaller pieces. Heat a heavy-bottomed pot on medium high heat. Melt the fat in the hot pot.
Sprinkle the roast with salt and pepper. Lightly brown the pieces in the hot pot on all sides. Remove and place in a crock pot.
Combine vinegar, lime juice, cumin, chipotle peppers (or chili powder), garlic, onion, cloves and oregano in a blender. Blend until smooth and creamy. Pour over roast in the crock pot. Add the stock, bay leaves and juniper berries (or substitute).
Cook on Low about 8-10 hours, or until meat can easily be pulled apart.
Shred meat and allow to sit in the juices for an additional hour before serving, if possible.
Store extras in the juices in the refrigerator. It's even better the next day!