Step 1

Spray a 5-6 quart slow cooker with nonstick cooking spray. Place the beef chunks in the slow cooker.

Step 2

Whisk together apple cider vinegar, adobo sauced, garlic, lime juice, cumin, oregano, salt, pepper, paprika, dark chili powder in a ramekin. Pour the spices onto the beef and gently coat until the beef chunks are covered.

Step 3

Pour the beef stock into the slow cooker. Add the onions and chipotle peppers; mix everything together.

Step 4

Cook on high for 4 hours or on low for 8 hours.

Step 5

Once tender, shred with two forks and mix the shredded beef with the juices. Cook on high for 15 minutes.

Step 6

Serve with a slotted spoon.

Step 7

Double the lettuce wraps up and place the barbacoa beef into each wrap and then add your favorite toppings.