Slow Cooker Barbacoa Pork Recipes

CROCK POT PORK BARBACOA

Steps:

• Generously season roast on both sides with salt and pepper. Place in the bottom of a large slow cooker.
• In a mini or regular-sized food processor, pulse garlic until chopped. Add cilantro leaves and pulse until minced. Add chipotle peppers plus adobo sauce, lime juice, tomato paste, cumin, chile powder, garlic salt, and oregano. Secure lid and process until just blended. (Alternatively, you may use a knife to mince garlic, cilantro, and chipotle(s), then stir in remaining ingredients until well mixed.)
• Spread half of chipotle mixture over the top of the roast. Carefully flip roast over and spread remaining mixture over other side. Pour beef broth and beer into the bottom of the slow cooker (without washing the chipotle mixture off the roast). Drop in bay leaf. Cover and cook on low for 8 to 10 hours.
• Remove roast to a cutting board. Skim fat off top of cooking liquid, if necessary, and remove bay leaf. Slice pork into chunks and then shred pieces with two forks. Return to slow cooker, stir meat to soak up liquid, and reheat on Warm for 20 to 30 minutes. Serve as a filling for tacos, burritos, enchiladas, quesadillas, or on top of a rice bowl or salad. Refrigerate leftover meat in reserved cooking liquid.
• Tips, Tricks, & Variations
• Adjust amount of chipotle pepper and adobo sauce, to taste. You may substitute all broth for the Mexican beer, if desired.
• If your roast is falling apart, shred it in the crock pot.

SLOW-COOKER BARBACOA

Steps:

• Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
• Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

SLOW-COOKER BARBACOA

Steps:

• Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

SLOW-COOKER BEEF BARBACOA

Steps:

• Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

SLOW COOKER BARBACOA PORK

Steps:

• Trim fat from the pork loin.
• Rub pork with salt, pepper and garlic powder. Seasoning amounts listed are estimates and you may need different amounts to ensure adequate coverage of the meet.
• Place pork in a pan or large ziploc bag and add 1/4 cup of brown sugar as well as ~6-8 ounces of coke zero, enough so that at least half the pork is submerged in the liquid.
• Marinate the pork overnight, turning it periodically to let it soak equally on both sides.
• Place pork and the marinade into a crock pot. Add 1/4 cup water and cook on high for 3-4 hours until it shreds easily.
• Discard the liquid and let the pork cool slightly and then shred it with forks.
• To make the sauce, combine 8 ounces Coke zero, 1/3 cup brown sugar, 1/8 tsp garlic powder, 1/8 tsp cumin, green chilies, tomato sauce, chipotle chili in adobo (1 chili was spicy enough for us, but if you want extra spice, may add additional chilies or even some extra chipotle chili powder) and salt and pepper to taste.
• Put shredded pork back in the crockpot with the sauce and cook on high for 1-1/2 hours.
• Topping suggestions: fruit based salsa (such as mango peach), sour cream, guacamole, shredded Mexican cheese.

SLOW-COOKER BARBACOA

Steps:

• Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
• One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, salt and water and pulse to blend.
• Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
• Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

SLOW COOKER BEEF BARBACOA

Steps:

• Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
• Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.