Barbacoa

Shopping list

• chuck roast
• chipotle peppers in adobo sauce
• chipotle powder
• cumin powder
• garlic powder
• mustard powder
• onion powder
• paprika
• black pepper
• kosher salt
• lime juice if desired

Note: Any of the spices can be in seed/raw form. Grind via a mortar and pestle to form a powder.

Additionally

• olive oil
• smoker (egg, offset, etc)
• sous vide machine

Prepare dry rub

• 4 tbsp black pepper
• 4 tbsp salt
• 1 tbsp paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chipotle powder
• 1 tsp mustard powder
• 1 tsp cumin powder

Prepare roast

1. Trim excess fat
2. Coat with olive oil
3. Liberally coat with dry rub

Smoke

1. Prepare smoker with whatever wood you like (I use hickory or fruit woods)
2. Set smoker to 225f
3. Smoke roast for 1 or 2 hours

Cook

1. Heat water bath to 80c
2. Vacuum seal roast on high
   • Cut the roast into smaller pieces
   • Add chopped up chipotle peppers and adobo sauce
   • Be sure the roast is cool when sealing (vacuuming when hot is messy)
3. Cook in water bath for 12 to 24 hours

Sear

1. Heat cast iron pan to 500f
2. Add enough high temp oil to coat the bottom
3. Take roast out of the bag and dry with paper towel
   • Reserve liquid
   • Pull apart with forks and place in a bowl
4. Sear for 1 minute (in batches depending on your pan size)
5. Place in bowl and re-introduce liquid from before
6. Squirt lime juice if desired