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Barbacoa Crock Pot Recipe

Authentic Barbacoa Crock Pot Recipe: Slow-Cooked Mexican Goodness

If you're craving bold, juicy, and flavor-packed Mexican meat, then barbacoa in a crock pot is the answer. This easy slow cooker recipe brings the essence of traditional Mexican barbacoa to your kitchen with minimal effort and maximum reward.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 10 hours
Servings 8

Ingredients
  

  • 3 chipotle peppers in adobo sauce (from a can)
  • 4 Garlic cloves
  • 1 small white onion, chopped
  • Juice of 2 limes
  • Juice of 1 orange
  • 1/4 Cup Apple cider vinegar
  • 1 tbsp ground cumin
  • 1 tbsp dried oregano (preferably Mexican oregano)
  • 1/2 tsp ground cloves
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tsp Ground coriander (optional)
  • 1/2 cup beef broth or water

Instructions
 

  • Blend the Marinade:In a blender or food processor, combine chipotle peppers, garlic, onion, lime juice, orange juice, vinegar, and all the spices. Blend until smooth.
  • Prep the Beef: Trim excess fat from the beef. Cut into large chunks and place them into the crock pot.
  • Add Sauce & Broth: Pour the blended marinade over the beef. Add beef broth or water.
  • Slow Cook: Cover and cook on low for 8–10 hours or high for 4–6 hours, until the beef is tender and shreds easily.
  • Shred the Meat: Remove beef from the slow cooker and shred with two forks. Return shredded beef to the crock pot and stir to coat with juices.
  • Serve: Serve warm in tacos, burritos, bowls, or sandwiches. Garnish with onion, cilantro, lime juice, or your favorite toppings.

Notes

  • Use a fatty cut: Beef chuck is ideal because the fat breaks down and keeps the meat juicy.
  • Don’t skip the chipotles: They add smokiness and heat that defines classic barbacoa.
  • Let it rest in the juices: After shredding, return the beef to the slow cooker so it can absorb all those flavors.
  • Make it ahead: Barbacoa tastes even better the next day. Hello, leftovers!