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Barbacoa in the Slow Cooker

Barbacoa is traditionally cooked in a pit in the ground or over an open fire. However, we have adapted the cooking method to a slow cooker and achieved the same delicious flavors.
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Course Main Course
Cuisine Mexican

Equipment

  • slow cooker

Ingredients
  

  • 1/2 8 oz Beer
  • 3 Anaheim chiles dried
  • 3 cloves Garlic
  • Lime juiced
  • 1 tbsp Cumin
  • 1 tbsp Salt
  • 1 Onion diced
  • 1/2 tsp Liquid Smoke
  • 3-5 lb Chuck Roast

Instructions
 

  • Blend all ingredients together to create the marinade. 
  • Cut the chuck roast into 3-4-inch chunks and place in a gallon-size bag.  
  • Cover the chuck roast with the marinade and leave overnight or at least 4 hours. 
     
  • Begin your Barbacoa by removing the chuck roast from the marinade and sear in a screaming hot skillet. 
  • Be sure to reserve your marinade. Those will be the juices that it cooks in all day. 
  • Once you have seared all sides of your chuck roast, place in the slow cooker and pour your reserved marinade over the top. 
  • Set your slow cooker on high for 4 hours or low for 8. When done, your roast should be fork tender and easy to shred. 
     
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