Slow Cooker It’s-Just-Like-Chipotle’s-Spicy-Barbacoa

Slow Cooker It’s-Just-Like-Chipotle’s-Spicy-Barbacoa

Slow Cooker It’s-Just-Like-Chipotle’s-Spicy-Barbacoa
Chipotle is about the only fast food that I will eat because the meats and dairy are hormone-free, they try to use as much fresh organic local produce as possible, and it tastes so good! The spicy barbacoa beef is my favorite and is perfect for cooking in a slow cooker. I searched the internet for ideas of how to recreate Chipotle’s fantastic shredded beef and ended up with this version that is pretty outstanding. Mission accomplished!
    Servings
    6-8people
    Cook Time
    HIGH 6-7 hours
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    6-8people
    Cook Time
    HIGH 6-7 hours
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 2teaspoon sea salt
    • 1teaspoon black ground pepper
    • 1teaspoon ground coriander
    • 1teaspoon dried rosemary
    • 2teaspoon chili powder
    • 1teaspoon crumbled (or ground) dried sage
    • 3 1/2pound boneless chuck or shoulder roast
    • 2tablespoon olive or coconut oil
    • 2 bay leaves
    • 2tablespoon chopped garlic
    • 1/3cup apple cider vinegar
    • 3tablespoon fresh lime juice (about 3-4 limes)
    • 2 chipotle chile (from (7-ounce) can chipotle chiles
    • 1 1/2teaspoon adobo sauce (from chipotle chile can)
    • 3 garlic cloves, chopped
    • 4teaspoon cumin
    • 2teaspoon dried oregano (Mexican variety, if you have it)
    • 1teaspoon black ground pepper
    • 1/2teaspoon sea salt
    • 1/2teaspoon ground clove
    Instructions
    1. Combine the sea salt and the following 5 ingredients (through crumbled sage) in a small bowl. Rub the spice mixture on all sides of the roast. Heat the oil over medium-high heat in a heavy Dutch oven or deep large skillet. Add the roast when the oil is hot but not smoking and brown each side for 5 minutes.
    2. Transfer the roast (and juices from skillet, if wanted) to a large slow cooker. Add 3/4 cup of water, bay leaves and garlic. Cover and cook on HIGH for 4-5 hours.
    3. While the roast cooks, prepare the adobe-chipotle sauce: place the apple cider vinegar and the remaining ingredients in a bowl, stirring well to combine. Set aside until ready to use (make sure to stir prior to adding to slow cooker).
    4. At 4 hours remove the lid, turn over the meat and add the chipotle-adobe sauce. Cover and cook an additional 2-2 ½ hours until roast shreds easily with a fork. Shred the meat in the juices.
    5. At 4 hours remove the lid, turn over the meat and add the chipotle-adobe sauce. Cover and cook an additional 2-2 ½ hours until roast shreds easily with a fork. Shred the meat in the juices.
    Recipe Notes

    If you saturate the shredded meat in the juices it has enough heat to satisfy, but not enough to turn off a kid that likes a little spice. If you want it really spicy, add an additional 1-2 chopped chipotle chiles or just add more of the adobo sauce with 1 additional chile.

    I originally prepared the rub with ½ tablespoon of sea salt, but modified it to slightly less for those that are concerned about sodium levels. If are not watching your sodium levels, try it at ½ tablespoon salt in the rub. It really enhances the spices.

    Pico de gallo: Combine the following ingredients in a small bowl:

    2 tomatoes, diced
    ¼ cup red onion, finely chopped
    ¼-1/2 cup fresh cilantro, chopped
    Juice of ½-1 lime
    ¼ teaspoon salt
    ½ - 1 tablespoon jalapeño, finely chopped, optional

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