SLOW-COOKER BEEF BARBACOA
I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 8 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
SLOW-COOKER BARBACOA
My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. -Aundrea McCormick, Denver, Colorado
Provided by Taste of Home
Categories Dinner
Time 7h45m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 513 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 882mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.
SLOW-COOKER BARBACOA
This set-it-and-forget-it beef roast is as versatile as it is richly flavored-it gets a gentle, smoky heat from chipotle chiles. Serve it as-is with sides and then reinvent leftovers in everything from quesadillas to tacos and burrito bowls. It's an easy way to set yourself up for days of delicious meals!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 6-quart slow cooker with cooking spray. In slow cooker, mix onions, chiles, garlic, taco seasoning mix, cumin, coriander and salt. Stir in broth.
- In 12-inch skillet, heat oil over medium-high heat. Cook beef roast in oil 10 to 13 minutes, turning once, until browned on both sides. Transfer to mixture in slow cooker; turn to coat. Cook on Low heat setting 8 hours.
- Transfer beef to cutting board; cool slightly. Shred beef, discarding any pieces of fat. Toss beef with 1/2 cup of the cooking liquid. Discard any remaining cooking liquid.
Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 21 g, SaturatedFat 5 g, ServingSize About 1/3 Cup, Sodium 230 mg, Sugar 0 g, TransFat 1/2 g
SWEET PULLED PORK BARBACOA
This is an easy version of a popular dish at a local restaurant. Put it in the slow cooker before you leave for work, and come home to delicious pork for tacos or salads. Serve with rice, tortillas, salad, and rolls.
Provided by jackson187
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 9h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
- Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
- Cover and cook on Low until flavors are absorbed, about 1 hour.
Nutrition Facts : Calories 250 calories, Carbohydrate 26.9 g, Cholesterol 44.5 mg, Fat 10.6 g, Fiber 0.3 g, Protein 11.8 g, SaturatedFat 3.9 g, Sodium 582.4 mg, Sugar 25.4 g
SLOW COOKER BARBACOA PORK
Sweet and spicy crock pot pork roast. Great way to use the end of a pork loin. Can be served as an entree over cilantro lime rice, or used for nachos or tacos. Found this on the Skinny Taste blog. Prep time includes plenty of time for marinading. Actual active prep time is probably less than 20 minutes total to trim the meat, mix up ingredients for the marinade/sauce and then shred the meat.
Provided by Mark and Stacy
Categories Mexican
Time 23h30m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 304.2, Fat 16, SaturatedFat 5.5, Cholesterol 68, Sodium 870.6, Carbohydrate 16.3, Fiber 0.8, Sugar 14.3, Protein 23.4
SLOW-COOKER BARBACOA
This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas.
Provided by cookiedog
Categories Stew
Time 7h30m
Yield 6 serving(s)
Number Of Ingredients 11
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 BARBACOA
You will think you went to your favorite Mexican chain restaurant when you try this simple slow-cooker barbacoa recipe!
Provided by John
Categories World Cuisine Recipes Latin American Mexican
Time 4h10m
Yield 14
Number Of Ingredients 12
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.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 1.5 g, Cholesterol 59.4 mg, Fat 14.9 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 5.8 g, Sodium 284.6 mg, Sugar 0.2 g
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