Slow-Cooker Barbacoa

This Mexican-inspired slow-cooker barbacoa recipe is packed with bold, smoky flavors and a tangy lime-cider vinegar sauce that will have your taste buds dancing.

Barbacoa is traditionally made with beef, goat or lamb and slow-cooked to tender, juicy perfection. While the authentic version is roasted over an open fire, this barbacoa recipe in the slow-cooker is much more convenient for home kitchens. Learning how to make barbacoa in a slow cooker still delivers all the flavor with minimal effort. Serve this barbacoa slow-cooker recipe over cilantro-lime rice or use it in tacos, burritos or enchiladas.

Slow-Cooker Barbacoa Ingredients

• Lime juice: Lime adds a zesty brightness, balancing the richness of the beef.
• Vinegar: Cider vinegar helps tenderize the beef during the long slow-cooking process.
• Chipotles in adobo sauce: These smoky, spicy peppers add heat and depth to the dish. Their rich flavor is a hallmark of authentic barbacoa, providing the perfect spice.
• Garlic: Thinly sliced garlic infuses the dish with a pungent, savory aroma.
• Ground spices: Cumin adds an earthy warmth, while oregano offers an herbal note. Together, these spices give the slow-cooker beef barbacoa a well-rounded, traditional Mexican flavor. Cloves add a hint of sweetness and spice for dimension.
• Broth: Using reduced-sodium chicken broth helps create a flavorful sauce without overwhelming the dish with salt.
• Boneless beef chuck roast: This cut of beef is ideal for slow-cooking. As it simmers, it becomes melt-in-your-mouth tender, perfect for shredding and soaking up the flavorful sauce.
• Bay leaves: Bay leaves bring a subtle herbal flavor that complements the spices.
• Cilantro-lime rice: Add butter, minced fresh cilantro and lime juice to freshly steamed jasmine rice for a bright, herbaceous side dish that goes perfectly with the barbacoa recipe in the slow cooker.

Directions

Step 1: Blend the sauce

Combine the lime juice, cider vinegar, chipotle peppers, garlic, cumin, oregano, pepper, salt and cloves in a blender. Cover and process until smooth. Add the chicken broth and pulse until well mixed.

Step 2: Prepare the roast

Place the boneless beef chuck roast and bay leaves in a 5-quart slow cooker. Pour the blended sauce over the roast’s top, ensuring it’s evenly coated. Cover and cook on low for seven to nine hours or until the beef is tender and easily shreddable.

Step 3: Make the rice

Start cooking the rice about 30 minutes before serving. In a large saucepan, combine the water, jasmine rice, butter and salt. Bring the mixture to a boil. Then, reduce the heat and simmer, covered, for 12 to 15 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat, and stir in the cilantro and lime juice for freshness and flavor.

Step 4: Shred the beef

Once the beef is fully cooked, remove it from the slow cooker and let it cool slightly. Discard the bay leaves, and skim excess fat from the cooking juices. Use two forks to shred the beef, then return it to the slow cooker to absorb more sauce.

Step 5: Serve the barbacoa

Serve the slow-cooker beef barbacoa over the cilantro-lime rice and garnish with optional toppings like sliced radishes, fresh cilantro leaves and lime wedges. For a versatile meal, you can also use the barbacoa in tacos, burritos or nachos.

Slow-Cooker Barbacoa Variations

• Try in tacos: Serve the shredded beef in soft corn tortillas with pico de gallo, avocado slices and a squeeze of lime for a delicious taco night.
• Use in a salad: For a lighter option, serve the barbacoa over a bed of mixed greens with avocado, black beans, corn and a drizzle of chipotle-lime dressing.

How to Store Slow-Cooker Barbacoa

After the barbacoa in the slow cooker has cooled, store it in an airtight container in the refrigerator for up to three days. Be sure to include some of the cooking juices to keep the beef moist.

Can you freeze barbacoa?

To freeze, let the barbacoa cool completely. Place the meat and cooking juices in a freezer-safe container or bag, separating it into portions if desired. Freeze for up to three months. Thaw it in the refrigerator overnight before reheating.

How do you reheat barbacoa?

Reheat the barbacoa in a skillet over medium heat, adding a little bit of broth or water if necessary to prevent it from drying out. You can also reheat it in the microwave or in a slow cooker on the warm setting.

Can you make barbacoa in the slow cooker ahead of time?

You can prepare the barbacoa recipe in the slow cooker up to two days in advance and store it in the refrigerator. When you’re ready to serve, reheat the meat in the slow cooker or on the stovetop with a little bit of the reserved cooking liquid.

Slow-Cooker Barbacoa Tips

What does barbacoa mean?

Barbacoa is the Spanish word for “barbecue.” It traditionally refers to a Mexican method of slow-cooking beef, goat or lamb over an open fire or in a pit. Today, it is often prepared in slow cookers or pressure cookers.

What does barbacoa taste like?

Barbacoa is juicy, tender and packed with flavor. The combination of chipotle peppers, lime and spices gives it a smoky, spicy and slightly tangy taste.

How do you serve slow-cooker barbacoa?

Barbacoa can be served over rice; in tacos, burritos and enchiladas; or as a topping for nachos and salads. We recommend garnishing slow-cooker beef barbacoa with lime wedges, fresh cilantro, and perhaps some guacamole or salsa.