Prep: 30 minutes
Total Time: 7.5 hours
Serving Suggestions: Rice, Beans, Tortillas, Pico de Gallo, Corn Salsa
- 8 garlic cloves, unpeeled
- 1/4-1/3 cup ground dried ancho chile powder
- 1/2 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 3 tablespoons vinegar (cider vinegar is common in Mexico)
- 3 lbs bone-in chuck roast
- 1/2 cup finely chopped white onion, for garnish
- 1/2 cup chopped cilantro, for garnish
- 1 lime, cut into 6 wedges for serving
- Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
- One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, 1 teaspoons salt and 1/2 cup water and pulse to blend.
- Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
- Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.