Instant Pot Chipotle Barbacoa Copycat
Beef, Copycat, Pressure Cooker
Ingredients
6 to 8 pounds boneless chuck roast, trimmed of excess fat and cut into 2 inch cubes
1 tablespoon avocado or other high heat oil
6 chipotles in adobo with sauce
1 large white onion, peeled and roughly chopped
10 cloves garlic, peeled and roughly chopped
1 cup beef broth
⅔ cup apple cider vinegar (I use bragg's)
½ cup lime juice
2 tablespoons cumin
2 tablespoons dried oregano
1 tablespoon chili powder
1 tablespoon celtic sea salt
½ teaspoon ground cloves
Directions
In a large blender, add adobo, onion, garlic, vinegar, lime juice, cumin, oreganoo, chili powder, salt, and cloves.
Blend until smooth.
Set aside.
Pick one of the following methods:
In an instant pot, heat oil on high sautee, and brown meat in small batches.
When meat is browned, add sauce from blender.
Add stock, set valve to seal, and cook on high pressure for 50 minutes.
Force release, shred, and add to burritos!
In a slow cooker:
Brown meat in a heavy cast iron skillet in batches.
Add to slow cooker.
Add sauce to meat, cook on high for 6 hours.
When fork tender, shred and add to burritos.
In a dutch oven:
Preheat oven to 300 degrees.
Add meat, and sauce, to a large dutch oven. Add stock.
Bake at 300 for 4-5 hours, until beef is pull-apart tender.
Shred and add to burritos.