Sprinkle the beef roast liberally with sea salt it in your crock pot. Note: if your beef has netting around it, remove and discard the netting.

Add the broth, chilis in adobo sauce, ground cumin, and lime juice to a blender and blend until smooth. Pour this mixture into the crock pot and cover. Set on low for 8 to 12 hours.

When the barbacoa beef is ready, transfer the beef roast to a cutting board and use two forks to shred it. Transfer the shreds back to the crock pot for 15 minutes (or more) to absorb the juices.

Place the thinly sliced cabbage in a large mixing bowl and drizzle with lime juice and sea salt. Use your hands to massage and squeeze the lime juice into the cabbage - this will help break down some of the fibers in the cabbage and make it easier to chew. Taste slaw for flavor and add more lime juice and/or sea salt to taste.

If you love crispy barbacoa beef, heat a cast iron skillet to medium-high. Transfer some of the barbacoa beef (just enough for 1 layer) to the hot skillet and allow it to cook, stirring every 2 minutes or so, until the beef is nice and crispy, about 6 to 8 minutes total. Repeat this process until you have enough crispy beef for serving. If you're fine with tender shredded beef, you can skip this step and go straight to bowl formation.

Load up bowls with Ginger Turmeric Aromatic Rice (or rice of choice), shredded barbacoa beef, cabbage slaw, avocado, radishes, microgreens, and cilantro. Drizzle with Maple Bourbon Barbecue Sauce, and serve!