Easy Barbacoa

1. Preheat Slow Cooker and Season Beef

Preheat your slow cooker on the low setting. Season the beef chuck roast generously with pink salt and freshly ground black pepper, ensuring that each side is well-coated. Place the seasoned roast directly into the slow cooker.

2. Prepare Chile Mixture

Combine the chipotle peppers in adobo sauce, the green jalapeño chiles, and the apple cider vinegar in a food processor or blender. Pulse these ingredients until you achieve a smooth, homogenous mixture.

3. Add Beef Broth to Chile Mixture

Add the beef broth to the food processor and pulse a few more times to incorporate it into the chile mixture.

4. Cook Beef

Pour the robust and flavorful mixture over the top of the seasoned roast in the slow cooker, making sure it covers the meat well. Cover the slow cooker with its lid and let the beef cook on low for 8 hours.

5. Shred Beef

After 8 hours, carefully remove the cooked beef from the slow cooker and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces.

6. Serve Barbacoa

Serve the shredded barbacoa hot, and enjoy the robust flavors that have developed over the slow cooking process.