3 pounds chuck roast cut into small chunks with fat trimmed
3 cloves garlic, minced
3 chipotle peppers in adobo sauce
1 can chopped green chiles
1 cup finely chopped onion
1/3 cup fresh lime juice
2 tablespoons apple cider vinegar
1 teaspoon tabasco sauce
3 large bay leaves
1 tablespoon ground cumin
1 tablespoon oregano
1/4 tsp ground allspice
2 teaspoons salt
1 teaspoon black pepper
1/3 cup beef broth or water
Combine all ingredients in a bowl until coated and put into the slow cooker. Cover and cook on low for 6-8 hours or until the beef is tender and falls apart easily when shredded with a fork.
Shred the beef pieces inside of the slow cooker and allow meat to soak juices for a bit. Be sure to remove bay leaves before serving.
Best served in homemade tortilla shells!