I have probably talked about trying to make it for a good 6 months. Now that I bought a fancy cooker that slow cooks, pressure cooks, rice cooks, …etc; I can prep awesome meals…at the gym.
Anyways, so I gave it a shot a few nights ago.
Prep: 15-20 mins Cook time: 4-6 hours depending on cooker setting Add an extra 20-30 to shred the meat
1/4 cup apple cider vinegar
2 teaspoons minced garlic
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 tablespoons extra virgin olive oil (optional-if you brown the meat in a skillet)
1 bay leaf
1.5 tablespoons lime juice
2 chipotle chiles in adobo ( I used 4)
2-3 pounds chuck roast (I used 3.5 lbs rump roast)(you can even use chicken breast, tried it last night- delicious!)
Adobo Sauce: Combine vinegar, garlic, cumin, oregano, black pepper, salt, cloves, lime juice, and chipotle chiles in a food processor or blender on high speed until smooth.
Remove fat from roast and cut into 2×2 chunks.
Brown roast chunks in cooker, stirring until all sides have seared. Or, you can place the olive oil into a frying pan, add roast, and sear on medium-high heat until browned.
Add roast to cooker if pan fried, pouring adobo sauce over the meat.
Add the bay leaf
Cook on high or low heat. I placed mine on slow cook.
I took mine roast out of the cooker and put in a bowl to shred so I wouldn’t scratch the enamel coating. Use two forks to shred the roast.
At this point I tasted it and didn’t think it was spicy enough, so I put it back in the cooker and turned it to the keep warm setting. I left it for 2 more hours to let the juices soak in. This gave it the kick I like.
So I serve it with the Cilantro Lime Rice that I write the recipe for too (super easy) and pico. Cheese, beans, guacamole, and sour cream go good as well.
It tastes great in a bowl or in soft tacos!
Makes approximately 8-5 oz servings
Protein: 31g Carbs: 0g Fat: 7.5g Calories: 200g