Print Pin

Copycat Chipotle Barbacoa


  • 4 lb Chuck Roast trimmed of excess fat)
  • 2 tbsp Vegetable Oil
  • 3 Bay Leaves
  • 1/3 cup Apple Cider Vinegar
  • 4 tsp Minced Garlic
  • 4 tsp Cumin
  • 3 tsp Oregano
  • 1 tsp Black Pepper
  • 1/2 tsp Ground Cloves
  • 1 tsp Kosher Salt
  • 4 Chipotle Peppers from canned Chipotles in Adobo Sauce
  • 1 tbsp Adobo Sauce from canned Chipotles in Adobo Sauce
  • 1 cup Chicken Broth
  • 1/4 cup Lime Juice


  • To make the sauce combine vinegar, lime juice, chipotle, adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.
  • Insure all excess fat is trimmed off and cut into 6-8 pieces.
  • Heat oil in a heavy skillet over medium high heat.
  • Sear all sides of the meat to get a nice crust.
  • Place meat in slow cooker.
  • Cover with with sauce.
  • Pour in broth and add bay leaves.
  • Cover and cook 5 hours on high (or 8 hours on low).
  • Remove the bay leaves.
  • While still in the slow cooker, shred the meat with two forks and turn the heat to low and allow to cook for 1 more hour.