Beef Barbacoa

Now load this up with lettuce, salsa, avocado, whatever you like!

This is pretty easy and very yummy. Good on tacos, over rice, on taco salad or nachos...

3-4 lb roast, sprinkled with a teaspoon of salt

Sauce:

1 cup chicken broth (or juice from meat)

1/4 cup apple cider vinegar

1/4 cup lime juice

1/4 cup honey

4 chipotle peppers (canned...save the rest in the freezer for next time)

1 tablespoon adobo sauce (from the can of chilies)

6 garlic cloves

1/8 teaspoon ground cloves

1 tablespoon oregano

4 teaspoons cumin

1 teaspoon pepper

Salt to taste

Cook the roast in a slow cooker on low for about 7 hours (5 hours on high?). Blend all the sauce ingredients together in a blender.   Pour off the beef juices and shred the meat. Pour the sauce over the shredded meat and continue cooking on low for another hour. Add salt if needed.