Ingredients

  • 4 canned chipolte peppers, minced plus sauce
  • 1 bunch of cilantro, chopped
  • 1 red onion, chopped
  • head of garlic, peeled and smashed
  • 2 teaspoons ground cloves
  • 1 tablespoon kosher or regular table salt
  • 4 limes, juiced
  • ½ cup cider vinegar
  • 5-7 pounds rump roast, or similar meat
  • 4-6 cups beef stock
  • 5 bay leaves

Directions

Mix all ingredients in a bowl, excluding meat, stock, and bay leaves. Process until smooth. Pour into slow cooker. Add meat, add stock to cover meat. Add bay leaves, turning the meat a few times to coat. Cover, cook 8-10 hours on low. Shred with forks, cover with remaining liquid but not swimming in the juice.

Source

Servings/Yield