Barbacoa crockpot

2/3 cup apple cider vinegar

 8 teaspoons minced garlic cloves

 8 teaspoons cumin 4 teaspoons oregano 

2 teaspoons ground black pepper 

2 teaspoons salt

1 teaspoon cinnamon

4 tablespoons olive oil 

1 1/2 cups chicken broth 

6 bay leaves 

6 tablespoons fresh lime juice

 6 -8 chipotle chiles in adobo

 8 -10 lbs chuck roast

1 To make the adobo sauce combine vinegar, limejuice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth. 

2 Remove most of the fat from the roast and then cut into large chunks (approximately 6). 3 Pour oil into a frying pan and sear all sides of roast on medium-high heat until browned. 4 Place meat into Crockpot and pour adobo sauce over meat. 5 Pour in the chicken broth and add bay leaves. 6 Cook on high heat 6 hours or on low all day. 7 While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortilla shells when ready.