3-5 lbs. Beef cheek or Chuck Roast cut into 4-inch pieces
1 cup orange juice
½ cup lime juice
1 cup water
½ can chipotle in adobo, diced
½ cup brown sugar
¼ cup apple cider vinegar
1 Tbsp. salt
5 garlic cloves, minced
1 onion, diced
Combine all ingredients into a large bowl. Cover and marinate for 2 to 24 hours.
Add marinated beef and leftover marinade to cooker. Cover and cook on LOW for 7-8 hours or until fork tender.
Carefully remove beef from cooker with little sauce as possible. Placing on a cutting board, shred beef with two forks and return to cooker. Cook for additional 10 minutes to absorb remaining liquid.
If desired, crisp meat in a cast-iron skillet before serving.
Inspired by 2M Smokehouse
This Beef Barbacoa is versatile and can be served on tortillas, chips, or lettuce.