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Shredded Barbacoa beef in a flour tortilla topped with cilantro and onion on a white plate.


This authentic barbacoa recipe is a simple slow cooker meal that makes the most tender, flavorful, delicious barbacoa beef.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 8 hours
Servings 6
Calories 430kcal


  • 3 lbs chuck roast fat trimmed, cut into 2-inch chunks
  • ½ cup chicken or beef broth or water
  • 4 cloves garlic minced
  • 2 chipotles in adobo sauce chopped (more if you like more heat)
  • 1 small white onion chopped
  • 3 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 2 bay leaves
  • 1 Tablespoon ground cumin
  • 2 teaspoons dried oregano
  • ¼ teaspoons ground cloves
  • 1 teaspoon salt
  • 1 teaspoon black pepper


  • In a medium sized bowl, combine all the ingredients except the meat, and stir to combine.
  • Place the meat in the slow cooker.
  • Pour the sauce over the meat and gently toss to combine.
  • Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  • Shred the beef using 2 forks inside the slow cooker.
  • Use a pair of tongs or a slotted spoon to serve the barbacoa.
  • Refrigerate in the juices in a sealed container. It also freezes well.


Serving: 6g | Calories: 430kcal | Carbohydrates: 4g | Protein: 44g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 156mg | Sodium: 730mg | Potassium: 848mg | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 6.1mg | Calcium: 66mg | Iron: 5.9mg