Slow Cooker Beer Barbacoa

Ingredients: 

• 3-5 lbs. Nolan Ryan Beef Chuck Roast or Beef Cheek
• 2 Tbsp. olive oil
• ⅓ cup orange juice
• ¼ cup lime juice 
• 1 cup Mexican beer
• 3-4 chipotle peppers in adobo sauce, chopped 
• ¼ cup light brown sugar 
• 1 tsp. apple cider vinegar 
• 2 tsp. Kosher salt 
• 5 cloves garlic, minced
• 1 onion, chopped 
• 1 Tbsp. cumin 
• 2 tsp. Oregano

Instructions:

1. Heat olive oil in a large skillet or Dutch oven on medium-high heat. Sear roast on each side until brown; about 4-5 minutes; leave in Dutch oven or transfer to slow cooker.

2. In the bowl of a food processor, add orange juice and remaining ingredients.  Pulse until blended and a smooth consistency. Pour mixture on top of roast.  

3. Cover and cook LOW 8-10 hours or HIGH 6-8 hours.

4. Carefully remove beef from the Dutch oven or cooker.  Shred beef and return to the Dutch oven or cooker.  Cook for an additional 10 minutes on HIGH to absorb additional liquid. Serve with warmed tortillas and desired toppings.