Slow Cooker Barbacoa Recipe

Looking for a tasty Mexican meal that’s quick to make? Slow Cooker Barbacoa is perfect for busy families. It’s easy to prepare and makes a delicious dinner that everyone will enjoy. Imagine a dish that slow cooks all day, filling your home with mouthwatering aromas, and is ready with minimal effort. This barbacoa is packed with bold flavors and tender, juicy beef that melts in your mouth.

Our method ensures the beef is perfectly seasoned, slow-cooked until fall-apart tender, and infused with smoky, spicy, and tangy flavors. It’s like bringing the best Mexican taqueria right into your own kitchen. Get ready to make a meal that’s exciting, effortless, and absolutely delicious!

Kitchen Equipment Needed

• Slow cooker (Crockpot)
• Cutting board & knife
• Mixing bowls
• Measuring cups & spoons
• Forks (for shredding)

Ingredients Overview

• Beef Chuck Roast: A tender cut that shreds beautifully after slow cooking.
• Chipotle Peppers: Adds smoky heat to the dish.
• Lime Juice & Apple Cider Vinegar: Provides a tangy balance to the rich flavors.
• Spices: A mix of cumin, oregano, and garlic brings authentic Mexican taste.

Ingredients

For the Barbacoa

• 3 lbs beef chuck roast, cut into large chunks
• 3 chipotle peppers in adobo sauce, chopped
• 1/4 cup adobo sauce (from the chipotle can)
• 1/4 cup fresh lime juice
• 1/4 cup apple cider vinegar
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cloves (optional, for depth)
• 1/2 cup beef broth
• 1 bay leaf

For Serving

• Warm corn or flour tortillas
• Chopped cilantro
• Diced onions
• Sliced avocado
• Crumbled queso fresco
• Lime wedges

Directions

Step 1: Prep the Beef

1. Trim excess fat from the beef and cut it into large chunks for even cooking.

Step 2: Make the Marinade

1. In a small bowl, mix chopped chipotle peppers, adobo sauce, lime juice, apple cider vinegar, minced garlic, cumin, oregano, smoked paprika, salt, black pepper, and ground cloves.

Step 3: Slow Cook the Barbacoa

1. Place the beef chunks in the slow cooker and pour the marinade over them.
2. Add the beef broth and bay leaf, stirring gently to coat the beef.
3. Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is fall-apart tender.

Step 4: Shred & Serve

1. Remove the bay leaf and use two forks to shred the beef directly in the slow cooker.
2. Stir the shredded beef into the juices, letting it soak up the flavors.
3. Serve in warm tortillas with your favorite toppings.

Prep Time

15 minutes

Cook Time

8 hours (low) / 4-5 hours (high)

Total Time

8 hours 15 minutes

Nutrition (per serving, ~6 servings)

• Calories: ~380
• Fat: ~22g
• Carbohydrates: ~6g
• Protein: ~40g

Expert Tips

• For Extra Flavor: Sear the beef in a hot skillet for 2 minutes per side before placing it in the slow cooker.
• Spicier Version: Add an extra chipotle pepper or a pinch of cayenne pepper.
• Make It Juicier: Add 1/2 cup of beer or more broth for extra moisture.

FAQs

Can I use a different cut of beef?
Yes! Brisket or beef shoulder works well.

How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

What can I use instead of chipotle peppers?
Try smoked paprika and a splash of hot sauce for a milder version.

Storing & Freezing

• Storing: Keep in an airtight container in the fridge for up to 4 days.
• Freezing: Store in freezer bags for up to 3 months. Thaw and reheat on the stovetop.

Substitutions & Variations

• Pork Barbacoa: Swap beef for pork shoulder.
• Low-Carb Option: Serve in lettuce wraps or over cauliflower rice.
• Instant Pot Version: Cook on high pressure for 60 minutes, then natural release.

Slow Cooker Barbacoa Recipe

Looking for a tasty Mexican meal that’s quick to make? **Slow Cooker Barbacoa** is perfect for busy families. It’s easy to prepare and makes a delicious dinner that everyone will enjoy. Imagine a dish that slow cooks all day, filling your home with mouthwatering aromas, and is ready with minimal effort.

Print Recipe Pin Recipe

Equipment

• - Slow cooker (Crockpot)
• - Cutting board & knife
• Mixing bowls
• - Measuring cups & spoons
• - Forks (for shredding)

Ingredients

  

• #### **For the Barbacoa**
• - 3 lbs beef chuck roast cut into large chunks
• - 3 chipotle peppers in adobo sauce chopped
• - 1/4 cup adobo sauce from the chipotle can
• - 1/4 cup fresh lime juice
• - 1/4 cup apple cider vinegar
• - 4 cloves garlic minced
• - 1 tablespoon ground cumin
• - 1 tablespoon dried oregano
• - 1 teaspoon smoked paprika
• - 1 teaspoon salt adjust to taste
• - 1/2 teaspoon black pepper
• - 1/2 teaspoon ground cloves optional, for depth
• - 1/2 cup beef broth
• - 1 bay leaf
• #### **For Serving**
• - Warm corn or flour tortillas
• - Chopped cilantro
• - Diced onions
• - Sliced avocado
• - Crumbled queso fresco
• - Lime wedges

Instructions

 

• #### **Step 1: Prep the Beef**
• Trim excess fat from the beef and cut it into large chunks for even cooking.
• #### **Step 2: Make the Marinade**
• In a small bowl, mix chopped chipotle peppers, adobo sauce, lime juice, apple cider vinegar, minced garlic, cumin, oregano, smoked paprika, salt, black pepper, and ground cloves.
• #### **Step 3: Slow Cook the Barbacoa**
• Place the beef chunks in the slow cooker and pour the marinade over them.
• Add the beef broth and bay leaf, stirring gently to coat the beef.
• Cover and cook on **low for 8 hours** or **high for 4-5 hours**, until the beef is fall-apart tender.
• #### **Step 4: Shred & Serve**
• Remove the bay leaf and use two forks to shred the beef directly in the slow cooker.
• Stir the shredded beef into the juices, letting it soak up the flavors.
• Serve in warm tortillas with your favorite toppings.