Barbacoa

By Maria Lichty

Published on May 01, 2023

View RecipePin Recipe4.678

Slow cooker recipes always come in handy and this Barbacoa recipe is a dinner favorite. We love making it for busy weeknights or easy entertaining.

Barbacoa (the Spanish word for barbecue) is a slow method of cooking meat that originated in the Caribbean. Traditionally, the meat is cooked in a pit in the ground or over an open fire, but we use the slow cooker to get the same tender and juicy results.

Lamb, goat, pork, or beef can be used. We use beef chuck roast, which is budget friendly and easy to find at the grocery store. It is the perfect cut of meat for slow cooking because the savory, spicy, tangy marinade breaks the meat down as it slowly cooks in the crockpot.

When the meat is cooked, remove it from the slow cooker and shred with forks. It will easily fall apart because it is so tender. Transfer back to the slow cooker in all of the flavorful juices.

This is a great meal prep recipe because you can make the meat in advance and use all week to make different recipes and dishes. Serve with rice or make tacos, burritos, quesadillas, salads, nachos, and more!

It’s also a great recipe for feeding a crowd! We love making it for dinner parties. Set out tortillas, all of the taco toppings, rice, and lettuce. People can make tacos, burrito bowls, or salads. It’s such an easy and delicious recipe!

This barbacoa recipe is easy to make at home and even better than Chipotle’s barbacoa!

Ingredients

• Beef chuck roast– chuck roast is a cut of beef that comes from the shoulder. It is a more affordable cut of beef and perfect for the slow cooker because of the higher fat content. The slow cook time slowly breaks down the collagen and tenderizes the meat, making it juicy and tender.
• Olive oil or avocado oil– for searing the beef.
• Onion– we use white onion, but yellow or red onion will work too.
• Garlic– 5 cloves! Don’t skip the garlic!
• Chipotles in adobo sauce– to add a smoky and slightly spicy kick! You can find chipotles in adobe sauce in a can in the Mexican aisle of most grocery stores.
• Beef broth– you can use beef stock or beef bone broth.
• Lime juice– so fresh!
• Apple cider vinegar– to add a little tang and to help tenderize the meat.
• Spices & Herbs– ground cumin, dried oregano, smoked paprika, cloves, and bay leaves

How to Make Barbacoa

Scroll down to the recipe card for the full recipe with measurements and instructions.

• Trim excess fat off beef and cut into 4 to 6 large pieces. Season with salt and black pepper.

• In a large cast iron skillet, heat the oil over medium-high heat. Add the beef pieces to the hot skillet and sear until browned on all sides. Transfer to a large slow cooker.

• Add the onion, garlic, chipotle in adobo, beef broth, lime juice, apple cider vinegar, spices and herbs. Use tongs to mix, making sure the beef is covered and seasoned evenly.

• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until beef is tender and can be easily shredded with a fork.

• Use tongs to transfer the beef from the slow cooker to a large cutting board. Use two forks to shred the beef.

How to Serve

We love this barbocoa recipe because you can use the meat to make SO many delicious meals. You can keep things simple and serve with cilantro lime rice, Mexican rice, or use it to make any of the following dishes.

• Tacos (don’t forget the pickled red onions, guacamole, and pico de gallo)
• Quesadillas
• Burritos and Wraps
• Salads
• Nachos
• Serve with scrambled eggs and hash browns for a savory breakfast

How to Store

Let the beef cool completely. Transfer to an air tight container with some of the juices and keep in the refrigerator for up to 5 days. Reheat in a pan on the stovetop over medium-low heat or in the microwave.

You can also freeze barbacoa. When the meat is cool, transfer to a freezer container or bag and freeze for up to 3 months. Thaw in the fridge overnight and reheat when ready to serve.

More Easy Recipes

• Carnitas
• Ground Beef Tacos
• Baked Chicken Taquitos
• Beef Enchiladas
• Taco Salad
• Our Favorite Quesadillas

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Slow Cooker

Barbacoa

This easy beef barbacoa recipe is made in the slow cooker and is even better than Chipotle's. The beef is juicy, tender, and packed with flavor from the tangy and slightly smoky marinade. Use the shredded beef to make tacos, burritos, salads, quesadillas, and more!

4.67 from 33 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Cuisine Mexican

Servings 10

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 4 pounds beef chuck roast
• Kosher salt and black pepper, for seasoning beef
• 2 tablespoons olive oil or avocado oil
• 1 white onion, diced
• 5 garlic cloves, minced
• 4 chipotles in adobo sauce, diced
• 1 cup beef broth or stock
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 3 bay leaves

Instructions

 

• Trim excess fat off beef and cut into 4 to 6 large pieces. Season with salt and black pepper.
• In a large skillet, heat the oil over medium-high heat. Add the beef pieces to the hot skillet and sear until browned on all sides. Transfer to a large slow cooker.
• Add the onion, garlic, chipotle in adobo, beef broth, lime juice, apple cider vinegar, cumin, oregano, smoked paprika, salt, pepper, cloves, and bay leaves. Use tongs to mix, making sure the beef is covered and seasoned evenly.
• Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until beef is tender and can be easily shredded with a fork.
• Use tongs to transfer the beef from the slow cooker to a large cutting board. Use two forks to shred the beef.
• Serve the beef over rice, make tacos, quesadillas, burritos, enchiladas, nachos, salads, and more!

Notes

Store leftover barbacoa beef in the fridge for up to 5 days or freeze for up to 3 months. 

Nutrition

Calories: 371kcal, Carbohydrates: 4g, Protein: 36g, Fat: 20g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Cholesterol: 125mg, Sodium: 471mg, Potassium: 675mg, Fiber: 1g, Sugar: 1g, Vitamin A: 242IU, Vitamin C: 3mg, Calcium: 53mg, Iron: 5mg

Keywords beef

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