Slow-Cooker Barbacoa

GooseberryPatch's picture

Feb. 01, 2013

Mexican BBQ at its best...and so easy in the slow cooker!


Chuck beef roast 4 Pound
Bay leaves 3
Cider vinegar 1 Cup (16 tbs)
Lime 2 Medium , juiced
Chipotle peppers in adobo sauce 10 Gram , drained
Garlic cloves 4 Medium , grounded
Cumin 1 Tablespoon
Dried oregano 1 Tablespoon
Salt 1 1/2 Teaspoon
Pepper 1 1/2 Teaspoon
Ground cloves 1/2 Teaspoon
Chicken broth 1 Cup (16 tbs)
Flour tortillas 8
For topping
Colby jack cheese 1/2 Cup (8 tbs) , shredded
Lettuce 1/2 Cup (8 tbs) , shredded
Guacamole 1/2 Cup (8 tbs)



1. In a large slow cooker, place roast and bay leaves.

2. In a food processor or blender, put together vinegar, lime juice, peppers, garlic and seasonings.


3. Process the blender on high speed until the vinegar mixture is smooth.

4. Stream vinegar mixture and broth all over roast.

5. Put the lid on and cook on low setting for 6 to 8 hours, until roast is fork-tender.

6. Remove the chuck roast on a platter, discard the bay leaves and using 2 forks, shred beef and return to juices in slow cooker to keep warm.


7. Serve on bed of rice or on tortillas with desired toppings.


Barbacoa can also be served with lime cilantro rice or can be placed between buns and serves as sandwich.

Recipe Summary

Difficulty Level: Medium
Servings: 8

Nutrition Facts

Serving size

Calories 688Calories from Fat 336

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 930 mg38.75%

Total Carbohydrates 21 g7%

Dietary Fiber 2 g8%

Sugars 1 g

Protein 64 g128%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet