Chipolte Barbacoa Tacos by Against All Grain

http://www.againstallgrain.com/2013/06/14/chipotle-barbacoa-tacos/

Ingredients

• 3 pound center cut shoulder roast
• 3 to 5 large dried chipotle peppers, seeds removed
• ½ yellow onion
• ¼ cup lime juice
• ¼ cup tomato paste
• 4 garlic cloves
• 1½ tablespoons apple cider vineger
• 2 teaspoons cumin
• 2 teaspoons sea salt
• 1 teaspoon oregano
• ¾ cup beef or chicken stock
• 3 bay leaves
• 1 teaspoon whole cloves

Instructions

1. Cut the roast into two pieces and trim any fat. Place in the pot of a slow cooker.
2. Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, and 
3. oregano in a food processor. Process until smooth.
4. Pour over the roast and add the stock, bay leaves, and cloves.
5. Cover and cook on low for 7 hours.
6. Remove the beef and shred with two forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until really tender.
7. Serve with your choice of toppings. We like avocado, radish, cilantro, and red onions.