8 hrs low
PREP TIME: 0 MINS
Tender shredded beef stewed with cilantro and onions, in a sauce of lime juice, tomato, apple cider vinegar and spices. Serve in warmed corn tortillas with fresh avocado, accompanied by grilled corn and veggies.
- Use as a filling for tacos, burritos, enchiladas, quesadillas, or lettuce wraps.
- Try a loaded burrito bowl or Mexican salad
- The smoky quality of barbacoa is wonderful with sweet potatoes!
Local, pasture-raised beef chuck roast, onion, cilantro, lime juice, apple cider vinegar, tomato paste, garlic, coconut sugar, spices
Step by Step
Defrost in the refrigerator. Add contents to the slow cooker. Add a splash of warm water to the emptied bag, then seal, shake and pour into the crock to gather up all the extra spices.
Slow Cooker:Cook on low for approximately 8 hours for the most tender beef. Low & Slow is best for this recipe.
Instant Pot:Set pressure release valve to “sealing”. Set to Manual, 65 minutes. Once timer is complete, allown atural release for approx 10 min, then carefully turn to “venting” for manual release.
Once cooked, you may want to remove some of the fat that has risen to the surface of the sauce, either with a spoon or a fat separator tool. Shred the beef directly in the crock with two forks. Then, allow it to soak up the juices for at least 10 minutes
Pairs Well with