Slow‑Cooked Barbacoa

Preheat the oven to 350°F (350°F).

In a small bowl, combine the ground cumin, smoked paprika, chili powder, dried oregano, ground coriander, garlic powder, onion powder, ground cloves, ground black pepper, ground cinnamon, salt, and cayenne pepper; stir until evenly mixed.

Pat the chuck roast dry with paper towels.

Rub the spice mixture generously over the entire surface of the roast, pressing it in to adhere.

Heat a heavy skillet over medium‑high heat and add a thin layer of oil.

Sear the seasoned roast in the hot skillet, turning every few minutes, until all sides are deeply browned, about 5–7 minutes total.

Transfer the seared roast to a baking dish or Dutch oven.

Cover the dish tightly with foil or a lid and place it in the preheated oven.

Bake for approximately 60 minutes per pound (about 60 minutes for a 1‑lb roast), or until the meat is fork‑tender and easily pulls apart.

Remove the roast from the oven and let it rest, covered, for 5 minutes to retain juices.

Using two forks, shred the meat into bite‑size pieces or slice as desired.

Taste and adjust seasoning with additional salt or cayenne if needed, then serve hot in tacos, burritos, or bowls.