Slow Cooker Barbacoa
Easy Slow Cooker Barbacoa makes taco nights simple and delicious. This Chipotle copycat recipe is great for tacos or a homemade burrito bowl!
Servings: 12
Ingredients
- 4 lb Chuck Roast trimmed of excess fat
- 2 tbsp Vegetable Oil
- 1/4 cup Apple Cider Vinegar
- 1/4 cup Lime Juice
- 4 Chipotle Peppers from canned Chipotles in Adobo Sauce
- 1 tbsp Adobo Sauce from canned Chipotles in Adobo Sauce
- 4 tsp Minced Garlic
- 4 tsp Cumin
- 3 tsp Oregano
- 1 tsp Black Pepper
- 1/2 tsp Ground Cloves
- 1 tsp Kosher Salt
- 1 cup Chicken Broth
- 3 Bay Leaves
Instructions
- Trim excess fat from the chuck roast and cut into pieces to more easily fit.
- Heat oil in a large skillet on medium-high heat.
- Sear beef on all sides and transfer to the slow cooker.
- In a food processor or blender, combine vinegar, lime juice, chipotles, adobo sauce, garlic, cumin, oregano, black pepper, salt, and cloves.
- Pulse on high speed until smooth.
- Cover meat with sauce.
- Use broth to deglaze the skillet and pour into the slow cooker.
- Add bay leaves.
- Cover and cook 5 hours on high (or 8 hours on low).
- Remove the bay leaves.
- While still in the slow cooker, shred the meat with two forks and turn the heat to low, and allow to cook for 1 more hour.
Notes
For best results it's best to sear the beef prior to cooking in the CrockPot.
Nutrition
Calories: 314kcal | Carbohydrates: 4g | Protein: 30g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 649mg | Potassium: 552mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 4mg