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. |