Barbacoa-Style Shredded Beef

This melt-in-your-mouth barbacoa recipe is shockingly easy to make in your slow cooker.

What Is Barbacoa? 

Barbacoa is a method of cooking meat that produces tender and juicy results. It’s traditionally steam-cooked underground. These days, barbacoa can be prepared over an open fire, on the stove, or in a slow cooker.

What Is Barbacoa Meat? 

Historically, lamb or goat is used to make barbacoa. Modern versions can be made with beef or pork. This barbacoa recipe calls for a 3-pound beef chuck roast.

How to Make Barbacoa

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Barbacoa Seasoning

The beef is simply seasoned with salt and pepper, then slowly cooked in a flavorful mixture seasoned with garlic, cumin, oregano, cloves, and bay leaves.

How to Make Barbacoa at Home

Here’s a brief overview of what you can expect when you make this slow cooker barbacoa recipe:

1. Season the beef and brown it on all sides in a skillet.
2. Transfer the browned beef to the slow cooker and add the remaining ingredients.
3. Cook the meat on Low until fork-tender, then shred.
4. Return the beef to the slow cooker and toss in the sauce.

How to Store Barbacoa

Store the leftover barbacoa (and its juices) in an airtight container in the refrigerator for up to four days. Reheat the meat on the stove, in the oven, or in the slow cooker.

Ingredients

• 1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• ½ cup beef broth
• ¼ cup apple cider vinegar
• ¼ cup fresh lime juice
• 4 chipotle peppers in adobo sauce, chopped
• 5 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• ¼ teaspoon ground cloves
• 3 large bay leaves

Directions

1. Season beef chunks with salt and pepper on all sides.

   

2. Heat oil in a large skillet over medium-high heat. Working in batches, cook and stir beef until browned, 4 to 5 minutes per batch. Transfer browned beef to a slow cooker.

   

3. Mix broth, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves together in a bowl until well combined. Season mixture with salt and pepper and pour over beef in the slow cooker. Stir in bay leaves.

   

4. Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef from the cooker and shred using two forks.

   

5. Return beef to the slow cooker and stir to coat with sauce. Let marinate for at least 10 minutes before serving.