6 Lb all natural, grass fed beef roast (cut into 4 or more large pieces, fat trimmed)
3 T oil (ideally coconut, ghee, lard, tallow)
1/2 c apple cider vinegar
6 T lime juice
1/2 can chipotle peppers in adobo sauce (approximately 6 peppers)
8 cloves garlic
2 T ground cumin
1 T dried oregano
1 T ground black pepper
1 T Celtic sea salt
1/4 t ground cloves
1 1/2 c chicken or beef stock
5 bay leaves
2 juniper berries (optional)
In a large pan heat 2 tablespoons of oil on medium-high heat and sear each side of the meat until browned – about 2-3 minutes on each side. Place the meat in either a crock pot or pressure cooker.
Combine vinegar, lime juice, chipotle peppers and adobo sauce, garlic, cumin, oregano, black pepper, salt and cloves.
Process ingredients in a food processor or blender until smooth.
Pour the blended sauce over the meat and add in the stock, bay leaves and juniper berries.
Pour off liquid into wide bottomed pan and simmer on high heat until reduced by half.
Pull beef apart with two forks. Pour reduced sauce onto beef.
Add beef to your favorite salad recipe