Go Back
Print Pin

Barbacoa

Ingredients

  • 5-6 lb boneless blade roast

Marinade

  • 1 ⁄3 cup red wine vinegar
  • 2 tablespoons minced garlic
  • 4 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 2 tablespoons vegetable oil
  • 1/2 cup beef broth
  • 3 tablespoons lime juice
  • 3-4 chipotle chiles in adobo

Crockpot Sauce

  • 1/3 cup red wine vinegar
  • 2 tablespoons minced garlic
  • 4 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground jalapeno powder
  • 2 teaspoons oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 3 tablespoons lime juice
  • 3 bay leaves
  • 1/2 cup beef broth**

Instructions

  • Cut the roast into 4 or 5 steaks, dust with a rub, sear off on the bbq. Let cool.
  • Whiz the marinade together in a small food processor and place in a large ziploc bag. Place the steaks into the bag and massage the rub in. Place in fridge overnight.
  • Place the steaks in the crockpot along with any remaining marinade. I mixed the beef broth with the sauce at this point, layering in the steaks, coating in the sauce, covering as best as possible.
  • Cook on low for about 8 hours.
  • Scoop out the liquid into a saucepot, skimming off any fat, bring to a boil to thicken.
  • Take the meat out and shred if needed (mine just fell apart being scooped out of the crockpot), add as much sauce as desired, mixing so its all coated.