Measure out and mix together all of the ingredients in a container with a lid.

Place a medium-size frying pan on the stove over medium-high heat with 1 tbsp of olive oil. 

Cover the chuck roast all over with 2-3 tbsp of the dry rub mix.

Place it in the frying pan and briefly sear all the sides.

Pour a 1/2 cup of water in the bottom of the crockpot, place the roast in and squeeze the juice of 1 lime over the top.

Cover and cook on low for 6-8 hours or until the meat is easy to shred.

Cook on high for 4-6 hours.

Once the roast is done, take it out of the crockpot and shred it on a cutting board. Pour out all the remaining liquid from the crockpot, but save 1 cup. 

Place the shredded beef back in the crockpot with the remaining 1 cup of liquid and mix in 3 tbsp of the dry rub.

Keep the crockpot warm until ready to serve.

Dice up two ripe but firm avocados and 1 mango. 

Put them in a bowl and add 2 tbsp of lime juice and 1 diced jalapeño.

Stir in the remaining spices and fresh, chopped cilantro.

Cover and place in the fridge until ready to serve.

In a heat-proof bowl, or mason jar, add in 1 1/2 cups of sliced red onion.

In a small saucepan on the stove over medium-high heat, combine white vinegar, sugar, salt, and peppercorns. 

Bring to a boil, then remove from heat and pour over the red onions.

Cover and allow to cool on the counter.

After the pickled onions are cool they can be stored in the fridge for up to a month.

I used street taco corn tortillas that I lightly sprayed with olive oil and placed in my air-fryer on 320 for 5 minutes. 

You can use any tortilla you like for this!

We also love goat cheese, so that is what we topped these Barbacoa tacos with, but you could substitute feta, or a Mexican blend, or really anything you'd like!

Hope you enjoy these tasty tacos!