Instant Pot Barbacoa

Last week on a particularly crummy and difficult day, I DoorDash’d myself the most expensive bowl of Chipotle. We live about 20 minutes from Chipotle, and with all the fees it was going to cost about 28 bucks. Completely absurd but on that day, completely worth it. I got half barbacoa on my salad and oooooooh my. It was so good! Immediately I knew I wanted to recreate it. I happened to have a beef shoulder roast in my freezer from a local butcher, so this weekend I set about creating the recipe. Normally I have to try and tweak recipes a few times before they land on the blog, but this one was perfect on the first go around. I am so excited to share this with you and I hope you’ll give it a shot!

BARBACOA
Ingredients:
1 T olive oil
3.5 pound beef shoulder roast (chuck roast)
1 white onion, diced
2 chipotles in adobo
4-oz can green chiles
2 bay leaves
¼ t ground cloves
2 t oregano
2 t salt
¼ t pepper
1 t soy sauce
1.5 T cumin
2 T brown sugar
2 T apple cider vinegar
⅓ cup lime juice
⅓ cup orange juice
½ cup water

Directions:
1.) Trim any visible fat off of the roast, then cut the meat into 2-3 inch pieces. Turn the Instant Pot onto sauté mode, add a tablespoon of olive oil to the pot, and then sear the meat.
2.) Add the diced onion, then all remaining ingredients and stir to combine. Place the lid on, and cook on manual mode for one hour. Allow the barbacoa to naturally release for 15 minutes after the time is up.
3.) Shred the meat with two forks (it will pull right apart!), and allow the meat to soak in the sauce for a few additional minutes before serving.
Remove the beef with a slotted spoon, then serve with fresh diced onion and cilantro.

Note: To cook this in the crock pot instead of Instant Pot, cook for 4-5 hours on high or 8-9 hours on low.