A Chipotle copycat, this Slow Cooker Beef Barbacoa is cooked slowly in a Crock Pot to a tender state creating the perfect shredded beef for your tacos or burrito bowls.
Place the chopped onions on the bottom of a slow cooker bowl. In a small bowl, combine the garlic, ground cloves, cumin, oregano, lime zest, salt and pepper. Rub the spice mixture over the surface of the meat. Place the meat on top of the onions in the slow cooker (make sure to dump in all of the spice mixture that may have fallen off the meat).
Pour the broth, lime juice and apple cider vinegar into the slow cooker bowl. Add the bay leaves. Cook on low for 8-10 hours or on high for 4-6 hours. When done, transfer the meat to a large platter and shred, discarding fatty pieces. Discard the bay leaves. Spoon some of the juices from the slow cooker over the meat if desired. Serve warm in taco, burrito bowls, nachos, or any Mexican dishes.