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Slow Cooker Barbacoa

This slow cooker barbacoa recipe delivers incredibly flavorful, melt-in-your-mouth shredded beef with minimal effort, perfect for busy weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 9 hours
Servings 6

Equipment

  • Slow Cooker
  • Cutting board
  • Large bowl
  • Baking Sheet optional, for broiling

Ingredients
  

Main ingredients

  • 3 lbs beef brisket or chuck roast chuck roast is preferred
  • 0.5 cup beef broth or chicken broth
  • 2 chipotle chiles in adobo sauce plus sauce
  • 5 cloves garlic minced or coarsely chopped
  • 2 tbsp apple cider vinegar
  • 2 tbsp lime juice
  • 1 tbsp dried oregano
  • 2 tsp cumin
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 0.5 tsp ground cloves optional
  • 2 bay leaves

Instructions
 

  • Place beef chunks into the slow cooker. Add beef broth, chipotle chiles and their sauce, minced garlic, apple cider vinegar, and lime juice.
  • Sprinkle in dried oregano, cumin, sea salt, black pepper, and optional ground cloves. Add bay leaves.
  • Stir gently to combine. Cover and cook on LOW for 8-10 hours or on HIGH for 4-5 hours, until the beef is fork-tender.
  • Remove beef from the slow cooker and place on a cutting board or in a large bowl. Shred the beef using two forks.
  • Return the shredded beef to the slow cooker with the cooking liquid. Stir to coat.
  • Remove and discard bay leaves before serving.

Notes

For extra texture, spread shredded barbacoa on a baking sheet and broil for a few minutes until edges are browned.