A traditional Mexican way of eating barbacoa is having it served on warm corn tortillas with beans,guacamole
and salsa.

Chipotle Barbacoa
2 tbsp vegetable or olive oil
1 (2 pound) beef chuck roast, trimmed & cut into 4 to 6 pieces
1/4 cup Barbacoa Seasoning ( or more to taste)
1/2 cup apple cider or beer
1 lime, juiced (reserving the lime)
1 onion, chopped
1 cup broth (chicken, vegetable or beef)
Heat oil and cook beef in pan until browned. Transfer beef to slow cooker. Combine the rest of ingredients, plus the juice from the lime, reserving  lime to add to the slow cooker. Mix well and add to slow cooker.  Cook on Low until beef is fork-tender,
6 to 8 hours. Shred beef using
2 forks.

Ingredients: Paprika, Garlic, Cumin, Dried Yeast, Salt,  Chipotle, Oregano, Smoked Paprika, Gr Bay Leaf, Black Pepper, Dry Vinegar (A blend of Food Acids, Sodium Diacetate and Dextrose.), Sour Salt (Citric Acid), Gr Cloves