Slow Cooker Barbacoa & Jalapeño Slaw

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E Bauer

subheading: For the Barbacoa:

2 to 3 lbs chuck roast

1 Tbsp cooking fat (I like avocado oil)

1 ½ Tbsp cumin

1 Tbsp dried oregano

2 tsp chipotle powder (omit or reduce if you don’t like spicy, leave it in for a “medium” heat)

1 tsp salt

½ tsp black pepper

½ tsp cloves

juice of 2 limes

1 cup beef broth (@kettleandfire makes my favorite & is compliant)

4 tsp minced garlic

1 cup tomato sauce

subheading: For the Slaw:

16 oz shredded slaw mix (I like a mix of green cabbage, purple cabbage, and carrots)

1 small jalapeño, seeds removed and finely diced

½ cup mayo

¼ cup coconut milk (almond or cashew will work)

¼ cup chopped cilantro

1 ½ Tbsp apple cider vinegar

juice of 2 to 3 limes

½ tsp salt

½ tsp black pepper

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