INGREDIENTS:
1/2 cup packed cilantro leaves
1/3 cup apple cider vinegar
Juice of 2 limes
1-2 chipotle peppers in adobo sauce
4 cloves garlic
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon chili powder
1/4 teaspoon ground cloves
1 (4-pound) boneless beef chuck roast, excess fat trimmed and cut into 6 pieces
Kosher salt and freshly ground black pepper, to taste
1 1/2 tablespoons canola oil
1 cup beer, such as Modelo
DIRECTIONS:
CILANTRO MIXTURE: Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder, and cloves in the bowl of a food processor until smooth, scraping the sides as needed.
Season beef with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
Heat canola oil in a large skillet over medium-high heat. Working in batches, add beef and cook until evenly browned, about 3-4 minutes per side.
Place beef into a 6-qt slow cooker; stir in beer and CILANTRO MIXTURE.
Cover and cook on low heat for 8-9 hours, or until meat is fork-tender.
Remove beef from the slow cooker and shred the meat using two forks before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
Serve warm.
