Slow Cooker Barbacoa
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!
Servings: 8 people
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
Serving: 1/8 | Calories: 430kcal | Carbohydrates: 5g | Protein: 44g | Fat: 11g | Cholesterol: 156mg | Sodium: 884mg | Potassium: 855mg | Fiber: 1g | Sugar: 1g