Step 1

Add the beef chunks, garlic, chipotle peppers, green chiles, onion, lime juice, vinegar, bay leaves, cumin, oregano, salt, pepper, cloves, and beef broth to the slow cooker. Toss gently to combine.

Step 2

Cover, and cook on low for 8-9 hours or high for 4-5 hours. It’s ready when the beef is tender and falls apart when shredded with a fork.

Step 3

Remove the bay leaves. Use tongs to transfer the meat to a cutting board, and shred it with two forks.

Step 4

Return the shredded beef to the slow cooker and toss with the cooking juices. Let the meat soak up the juices for 10-15 minutes.

Step 5

Use tongs or a slotted spoon to serve the barbacoa beef. Enjoy barbacoa in tacos, burritos, quesadillas, or burrito bowls. Optionally garnish with chopped cilantro, diced onions, and lime wedges.