Slow Cooker Barbacoa

This one also comes from Shelly Mathie. Thanks Shelly!

ingredients

3 lb chuck or rump roast
6 garlic cloves, chopped
2 bay leaves
1/4 cup apple cider vinegar
1 chopped onion
2 T whole black pepper
1 lg can tomato sauce
1/4 cup chili powder
1 lg can jalepenos (about 7 oz) with juice

directions

Combine first 6 ingredients in slow cooker. Cook for a minimum of 6 hours or until meat falls apart, adding water if necessary tp keep covered. Cool meat and finely shred. Remove broth from slow cooker. Strain out and discard solid ingredients. Add meat back to slow cooker. Add to tomato sauce, chili powder, and jalapenos to slow cooker: Add enough broth to keep moist. Cook 2 more hours. Serve with flour tortillas and roll like a burrito.

Source: Kristy