Description
This Slow Cooker Barbacoa Recipe delivers tender, flavorful shredded beef infused with smoky chipotle peppers, spices, and citrus juices. Perfectly slow-cooked to melt-in-your-mouth perfection, it’s ideal for tacos, burritos, or savory bowls packed with vibrant flavors and easy to prepare with minimal hands-on time.
Ingredients
Scale
Main Ingredients
- 3-4 lbs beef chuck roast (or brisket)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2-3 chipotle peppers in adobo sauce (or to taste)
- 1 tbsp adobo sauce (from the chipotle peppers can)
- 1/4 cup lime juice (freshly squeezed)
- 1/4 cup orange juice
- 1 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp ground oregano
- 1 tsp ground paprika
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1-2 tsp salt (to taste)
- 1 tsp black pepper
- 1 cup beef broth (or water)
- 2 bay leaves
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Prepare the Beef: Pat the beef chuck roast dry with paper towels. Cut the roast into 2-3 large chunks for easier handling and faster cooking.
- Season the Beef: Generously season the beef chunks with salt, black pepper, cumin, oregano, paprika, cinnamon, and cloves to build a robust spice profile.
- Layer Ingredients in Slow Cooker: Place the chopped onion and minced garlic at the bottom of the slow cooker. Add the seasoned beef chunks on top of the onion and garlic layer.
- Add Liquids and Peppers: Add the chipotle peppers, adobo sauce, lime juice, orange juice, apple cider vinegar, and beef broth to the slow cooker. Stir gently to combine ensuring the beef is well coated with all seasonings and liquids.
- Cook the Barbacoa: Add the bay leaves to the slow cooker and cover with the lid. Cook on low heat for 8-10 hours or on high heat for 4-5 hours until the beef is tender and shreds easily with a fork.
- Shred the Beef: Remove the cooked beef from the slow cooker and shred it finely using two forks. Discard any excess fat for a leaner dish.
- Simmer Shredded Beef: Return the shredded beef to the slow cooker, stir well to coat with the flavorful cooking juices, and simmer uncovered for an additional 15-20 minutes to meld the flavors fully.
- Serve: Serve the barbacoa hot in tacos, burritos, or bowls. Garnish with fresh cilantro and optionally with diced onions, lime wedges, salsa, or guacamole for added freshness and flavor.
Notes
- Adjust chipotle peppers to your preferred heat level, adding more for spicier barbacoa.
- Using fresh lime and orange juice brightens the deep smoky flavors for a balanced dish.
- Shredding the beef finely helps it soak up the cooking juices better.
- Discard excess fat after shredding to keep the barbacoa leaner and less greasy.
- Barbacoa can be made a day ahead; flavors deepen after resting refrigerated.
- Use beef broth for richer flavor or water if you prefer a lighter taste.
