Slow Cooker Barbacoa
Beef Barbacoa made in the slow cooker is tender, spicy, and the perfect no-fuss meat for your tacos, burritos, and salads. Recipe inspired by Gimme Some Oven.
Servings: 8 servings
Ingredients
- 2.5 to 3 lb chuck roast cut into 2-inch chunks
- 5 cloves garlic minced
- 2 chipotle peppers in adobo sauce chopped
- 1 4-ounce can chopped green chiles
- 1 small onion finely chopped (about 1 cup)
- ¼ cup fresh lime juice about 3 limes of juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 Tablespoon ground cumin
- 1 Tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- ¼ tsp ground cloves
- ½ cup beer
Instructions
- Put all of the ingredients, except for the beer, into the crockpot.
- Toss to coat.
- Pour beer on top of everything.
- Put the lid on the crockpot, set to low, and cook for approximately 7 to 8 hours.
- Shred the meat, and leave in the crockpot for at least 15 minutes, or until ready to serve. I left mine shredded in the pot with the cooker set on "warm" for almost an hour and a half and it was still delicious.