Kirk's Cooking and Cocktails

Cube the roast into 2” pieces and season with salt and pepper. In a Dutch oven sear each side and remove. Add in the oil and onions cooking till translucent. Add the garlic, cumin, and oregano, cook for 1 minute. Add the broth, lime juice, cloves, apple cider vinegar, bay leaves and Chiles in adobo. Bring to a boil, add back the beef, cover and put in the oven at 275°F for 5 hours. Shred the beef. For the crema, combine mayo, lime juice, orange juice, and salt and pepper to taste. Build your tacos with the barbacoa, crema, avocado, and cotija, then eat!