Slow Cooker Barbacoa Recipe

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That Slow Cooker Barbacoa recipe sounds delicious! The combination of spices and the slow cooking method will definitely make the meat tender and flavorful. If you have any questions about the recipe or need tips on serving it, feel free to ask!

Slow Cooker Barbacoa Recipe 🌮🌮🌮


Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins


Ingredients


1 tablespoon vegetable oil
3 1/2 pounds boneless chuck roast good quality
1/2 cup low sodium beef broth
1 tablespoon kosher salt
1 tablespoon chili powder
1 teaspoon garlic powder


1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon paprika
1 tsp freshly ground black pepper
1 lime
1 tablespoon freshly minced cilantro


Instructions


In a large skillet, heat tablespoon of vegetable oil on high, sear roast on both sides.


Mix salt, pepper, chili powder, garlic powder, onion powder, cumin, and paprika in a small bowl. Place boneless chuck roast in slow cooker and use seasoning to season on all sides. Add beef broth to slow cooker.


Cover and cook on low in slow cooker for 8-9 hours, or until meat is fork tender.


Once meat is tender, shred in slow cooker and serve with a squeeze of fresh lime juice and a sprinkle of cilantro.

Here are some variations and tips for your Slow Cooker Barbacoa:

Variations:

  1. Meat Options: You can substitute the chuck roast with brisket or pork shoulder for a different flavor and texture.
  2. Spice Level: Add some diced jalapeños or chipotle peppers in adobo sauce to increase the heat.
  3. Additional Ingredients: Consider adding diced onions or bell peppers to the slow cooker for extra flavor and texture.
  4. Cooking Liquid: Instead of beef broth, you can use chicken broth, or even a mix of broth and beer for a unique twist.

Tips:

  1. Searing: Make sure to sear the meat well on both sides to lock in flavor before placing it in the slow cooker.

  1. Cooking Time: If you’re short on time, you can cook it on high for about 4-5 hours, but low and slow is best for tenderness.

  1. Shredding: Use two forks to shred the meat easily once it’s done cooking.

  1. Serving: Serve the barbacoa in tacos, burritos, or over rice, and top with your favorite garnishes like avocado, cheese, or salsa.

Enjoy your cooking!

To store your Slow Cooker Barbacoa, follow these steps:

  1. Cool Down: Allow the barbacoa to cool to room temperature before storing. This helps prevent condensation and keeps the meat from becoming soggy.

  1. Airtight Containers: Transfer the shredded barbacoa into airtight containers. You can also use freezer bags, squeezing out as much air as possible before sealing.

  1. Refrigeration: If you plan to eat it within a few days, store it in the refrigerator. It should last 3-4 days.

  1. Freezing: For longer storage, freeze the barbacoa. It can last up to 3 months in the freezer. When you’re ready to eat it, thaw it in the refrigerator overnight before reheating.

  1. Reheating: To reheat, you can use the microwave, stovetop, or slow cooker. Add a little beef broth or water to keep it moist while reheating.

Enjoy your barbacoa later on! 🌮

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