Rating: 3.5 stars
53 Ratings
  • 5 star values: 19
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 6
  • 53 Ratings

Barbacoa is a style of cooking meat that originated in Mexico, which traditionally would require hours of slow-roasting and basting, but thanks to the modern kitchen miracle known as a slow cooker, you can have the all the flavors at home—no fire pit required. Once it melts into fork-tender submission, you’ll shred the meat and pile it onto slider buns with a quick slaw and pickled jalapeños for a kick of heat and acid. If you have leftover meat, try it tucked into tacos with pineapple and thinly sliced white onion, or piled onto nachos with avocado, cilantro, and cotija.


Read the full recipe after the video.

Recipe Summary

15 mins
7 hrs 15 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Stir broth, onion, garlic, chipotles, adobo sauce, cumin, oregano, and 1¼ teaspoons salt in a 6- quart slow cooker. Add beef and turn to coat. Cover and cook on low until beef is very tender and pulls apart easily, 7 to 8 hours.

  • Transfer beef to a large bowl; coarsely shred with 2 forks. Toss beef with 1½ cups cooking liquid and ¾ teaspoon salt.

  • Toss coleslaw mix with cilantro, oil, lime juice, and remaining ¼ teaspoon salt in a medium bowl. Divide beef among buns; top with slaw and pickled jalapeño slices, if using.

Nutrition Facts

448 calories; fat 11g; cholesterol 109mg; fiber 3g; protein 46g; carbohydrates 41g; sodium 1097mg; sugars 2g.