Barbacoa (Beef, Pork, whatever....)

 *This recipe Freeze Dries/ reconstitutes really well!!!! 

• 2 pound chuck roast
• 1 tablespoon vegetable oil
• 1 yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced
• 1/2 bunch of cilantro
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1/2 cup beef broth
• 2–4 chipotle chiles in adobo sauce, minced (remove seeds for less heat)
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon ground cloves


• 3 bay leaves

Cut the roast into 4-6 large chunks, removing any large pieces of fat.

Press saute on the Instant Pot and add the vegetable oil. Add half of the roast chunks.  Brown completely on each side. Remove to a plate and brown the second half of the meat. Remove from the Instant Pot.

With the Instant Pot still on saute, add the onion and cook until it starts to become translucent, about 3 minutes.  In blender combine garlic, cumin, oregano, cilantro, broth, chipotle chiles, lime juice, cider vinegar. Pour in pot. Add  salt, pepper, cloves and bay leaves. Stir to combine, then add the roast back into the Instant Pot.

Place the lid on the Instant Pot and lock. Select high pressure and 60 minutes.

When the pot beeps, allow the pressure to naturally release.  Once the pin has dropped, remove the lid and, using a set of tongs, remove the meat from the instant pot to a cutting board. Use 2 forks to shred the beef.  Once shredded, return to the Instant Pot and stir to coat the meat in the leftover juices.