lettuce, salsa, guacamole, and chopped fresh cilantro for serving
Instructions
Cut the roast into 2 pieces and trim any fat. Place in a slow cooker.
Combine the chipotle peppers, onion, lime juice, tomato paste, garlic, vinegar, cumin, salt, oregano, and cloves in a food processor or blender. Process until smooth.
Pour the puréed pepper mixture over the roast and add the stock and bay leaves.
Cover and cook on low for 7 hours.
Remove the beef and shred with 2 forks. Return the meat to the slow cooker and continue cooking for 1 to 2 hours, until very tender.
Serve over a bed of lettuce with salsa, guacamole, and cilantro.
Notes
Make-ahead tip: Prepare steps 1 through 3 and store in an airtight bag or container. Freeze for up to 3 months or refrigerate for up to 3 days before cooking.A pork or lamb roast also works wonderfully for this recipe.