This is the best Slow Cooker Barbacoa that’s packed with rich, smokey flavors and so tender it melts in your mouth. Prep it in under 10 minutes and let the slow cooker take care of the rest!
I use my slow cooker all year long to make everything from fresh applesauce to our go-to cozy meal, slow cooker beef stew.
But my favorite way to use the slow cooker is to prep a main protein that I can use for dinner plus other meals throughout the week, just like I do with my Slow Cooker Carnitas . Let’s make this barbacoa recipe and enjoy during the week!
S
It’s usually these slow cooker chicken thighs, but we’ve all been loving this recipe lately. It’s so easy to make because the slow cooker does all the work here. The key is cooking the chuck roast low and slow, which lets all the flavors infuse and makes the beef unbelievably tender and so delicious.
Ingredients Needed
- Beef chuck roast or beef cheeks — Cut into 3-inch chunks so it’s easier to shred. You can also make this recipe with goat and lamb.
- Onion & garlic — These aromatics add a ton of flavor to the barbacoa. You can use a white or yellow onion and as much garlic as you like.
- Chipotles in adobo sauce — I’m using two peppers finely diced, which adds a nice smokey heat. If you like mild barbacoa, try using just one chipotle pepper.
- Apple cider vinegar — The acidity helps to balance all the rich flavors.
- Lime juice — Freshly squeezed lime juice brightens up the whole dish.
- Seasonings — A blend of ground cumin, dried oregano, salt, black pepper, ground cloves, and a few bay leaves.
- Beef stock — Keeps the beef juicy and tender as it cooks. You can also use beef broth.
How to Make Slow Cooker Barbacoa
Step 1: Place everything besides the bay leaves in your slow cooker.
Step 2: Toss to evenly season the beef, then add the bay leaves.
Step 3: Cover and slow-cook the beef until it shreds easily with a fork.
Step 4: Place the beef on a cutting board and shred it into small pieces.
Step 5: Put it back in the slow cooker to soak up all the flavorful liquid. Taste, and season with more salt and pepper if needed.
Step 6: Serve this slow cooker barbacoa beef with chopped cilantro and lime wedges, and enjoy!
How To Store Leftover Barbacoa
I love to make this recipe in bulk for meal prep throughout the week. I store them in an airtight container, and they last up to 4 days in the fridge and up to 3 months in the freezer. Just be sure to let the barbacoa cool before transferring it to an airtight or freezer-safe container.
When you’re ready to reheat, the best option is a skillet on the stovetop, but a microwave works great if you’re in a hurry. For the best results, add a splash of the cooking liquid to keep the barbacoa nice and juicy.
Ways To Use Slow Cooker Barbacoa
Our usual go-to is barbacoa tacos with corn tortillas – it’s a great way to switch up our regular ground beef tacos or our carne asada quesadillas. And they’re even better loaded with cheese, homemade guacamole and pico de gallo.
But, honestly, what *can’t* you do with crock pot barbacoa? It’s a great protein to use for meal prep. I love it on top of a taco salad. You can also make enchiladas and burrito bowls with it with rice, salsa verde, black beans, lettuce and chopped tomatoes and chiles.
You can serve this beef barbacoa recipe as-is with a side of balsamic roasted veggies that really complement the flavors of this yummy meat.
More Mexican Recipes
Slow Cooker Barbacoa
Equipment
Ingredients
- 4 pounds beef chuck roast cut into 3-inch chunks
- 2 cups white or yellow onion diced
- 2 chipotles in adobo sauce finely diced
- 4 garlic cloves minced
- 2 tablespoon fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ½ cup beef stock
- 3 bay leaves
Instructions
- Place all ingredients, except for the bay leaves, into the slow cooker bowl.
- Gently toss everything together with tongs, then add the bay leaves. Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef is tender and shreds easily with a fork. If it’s not shredding easily, continue cooking for a bit longer.
- Transfer the beef to a cutting board and shred it using two forks.
- Return the shredded beef to the slow cooker, stir it to combine, and allow it to soak up the juices.
- Serve the barbacoa directly from the slow cooker, or transfer it to a serving dish and garnish with chopped cilantro and lime wedges.
Notes
- Use fresh lime juice and garlic for the most authentic flavor.
- Don’t skip the bay leaves – they really help the other flavors pop.
- You can prep the ingredients a day in advance to save time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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