A weeknight slow cooker version of everyone’s favorite Mexican specialty, this beef barbacoa recipe is ideal for feeding a crowd!
With kids back in school, many people working from home, and the holidays coming up, life can be a bit crazy. However, with everything going on we still have to eat dinner too, right? Right? Since I know this time of year could not possibly be more hectic, I’ve got a super flavorful slow cooker dinner recipe: Mexican Beef Barbacoa!
Slow cooker recipes are the perfect solution when you don’t have hours to spend in the kitchen but still want to provide your family with a healthy and delicious dinner. For example, I assemble meals like this Slow Cooker Indian Butter Chicken or my Slow Cooker Healthy Turkey Chili in the morning (or the night before) and leave them to cook throughout the day. Then, when we’re ready for dinner they are waiting, and the whole house smells amazing.
A client of mine gave me this Beef Barbacoa recipe during our visit to the JW Marriott Cancun earlier this year. His mother is a chef there in Mexico and he was gracious enough to spill all of her secrets. So, of course, I’m here to share them with all of you.
Packed with warm spices like whole cloves, cumin and oregano, Slow Cooker Beef Barbacoa is ideal for feeding large crowds. If I’m not entertaining, I still make the large batch and reserve leftover shredded beef to use throughout the week in soups, salads, tacos, quesadillas and more!
Frequently Asked Questions:
What kind of meat is barbacoa?
In the United Sates, barbacoa is typically prepared using using parts of the head of cattle. However, in northern Mexico it is most commonly made with goat meat.
Is this recipe freezer-friendly?
Yes! While this recipe will be best fresh, it can be frozen for later use.
Does this recipe work in the oven?
Using the slow cooker ensures that the meat comes out tender and juicy, but oven methods can be utilized.
The options are endless. Your fork is waiting.
Slow Cooker Barbacoa Beef
- Place all ingredients in slow cooker and heat on low for 8 hours.
- Remove roasts from the slow cooker and toss cloves and bay leaves. Let rest for 10 minutes before shredding with two forks.
- Return shredded beef to slow cooker and sprinkle with lime juice. Serve with corn tortillas, cilantro and minced onion.
For more Healthy Slow Cooker meals, check out my Pinterest page!