{"id":84593,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/"},"modified":"2025-03-04T14:30:23","modified_gmt":"2025-03-04T20:30:23","slug":"slow-cooker-barbacoa","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/","title":{"rendered":"Slow-Cooker Barbacoa"},"content":{"rendered":"<p>This Mexican-inspired slow-cooker barbacoa recipe is packed with bold, smoky flavors and a tangy lime-cider vinegar sauce that will have your taste buds dancing.<\/p>\n<p>Barbacoa is traditionally made with beef, goat or lamb and slow-cooked to tender, juicy perfection. While the authentic version is roasted over an open fire, this barbacoa recipe in the slow-cooker is much more convenient for home kitchens. Learning how to make barbacoa in a slow cooker still delivers all the flavor with minimal effort. Serve this barbacoa slow-cooker recipe over <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cilantro-lime-rice\/\" data-name=\"www.tasteofhome.com\/recipes\/cilantro-lime-rice\/\" data-module=\"content engagement\" data-position=\"embedded links\">cilantro-lime rice<\/a> or use it in <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-beef-barbacoa\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-beef-barbacoa\/\" data-module=\"content engagement\" data-position=\"embedded links\">tacos<\/a>, burritos or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/beef-n-rice-enchiladas\/\" data-name=\"www.tasteofhome.com\/recipes\/beef-n-rice-enchiladas\/\" data-module=\"content engagement\" data-position=\"embedded links\">enchiladas<\/a>.<\/p>\n<h2>Slow-Cooker Barbacoa Ingredients<\/h2>\n<ul>\n<li><strong>Lime juice:<\/strong> Lime adds a zesty brightness, balancing the richness of the beef.<\/li>\n<li><strong>Vinegar:<\/strong> Cider vinegar helps tenderize the beef during the long slow-cooking process.<\/li>\n<li><strong>Chipotles in adobo sauce:<\/strong> These smoky, spicy peppers add heat and depth to the dish. Their rich flavor is a hallmark of authentic barbacoa, providing the perfect spice.<\/li>\n<li><strong>Garlic:<\/strong> Thinly sliced garlic infuses the dish with a pungent, savory aroma.<\/li>\n<li><strong>Ground spices:<\/strong> Cumin adds an earthy warmth, while oregano offers an herbal note. Together, these spices give the slow-cooker beef barbacoa a well-rounded, traditional Mexican flavor. Cloves add a hint of sweetness and spice for dimension.<\/li>\n<li><strong>Broth:<\/strong> Using reduced-sodium chicken broth helps create a flavorful sauce without overwhelming the dish with salt.<\/li>\n<li><strong>Boneless beef chuck roast:<\/strong> This cut of beef is ideal for slow-cooking. As it simmers, it becomes melt-in-your-mouth tender, perfect for shredding and soaking up the flavorful sauce.<\/li>\n<li><strong>Bay leaves: <\/strong>Bay leaves bring a subtle herbal flavor that complements the spices.<\/li>\n<li><strong>Cilantro-lime rice:<\/strong> Add butter, minced fresh cilantro and lime juice to freshly steamed jasmine rice for a bright, herbaceous side dish that goes perfectly with the barbacoa recipe in the slow cooker.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Blend the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119145\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_1.jpg?fit=700%2C1024\" alt=\"overhead shot of a blender on a wooden countertop; inside the blender is a mixture of spices\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Combine the lime juice, cider vinegar, chipotle peppers, garlic, cumin, oregano, pepper, salt and cloves in a blender.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119144\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_2.jpg?fit=700%2C1024\" alt=\"overhead shot of a blender with a green bowl being poured into it; the blender lid is on; the blender is on a wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Cover and process until smooth. Add the chicken broth and pulse until well mixed.<\/p>\n<h3>Step 2: Prepare the roast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119143\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_3.jpg?fit=700%2C1024\" alt=\"overhead shot of a raw piece of meat in a black slow cooker on a wooden surface; the meat is covered in a red marinade and sits in a pool of the marinade at the bottom of the slow cooker\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Place the boneless beef chuck roast and bay leaves in a 5-quart slow cooker. Pour the blended sauce over the roast&#8217;s top, ensuring it&#8217;s evenly coated. Cover and cook on low for seven to nine hours or until the beef is tender and easily shreddable.<\/p>\n<h3>Step 3: Make the rice<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119142\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_4.jpg?fit=700%2C1024\" alt=\"overhead shot of a black, oval-shaped frying pan on a wooden surface, filled with white rice and chopped parsley; the rice is covered in a generous amount of chopped parsley\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Start cooking the rice about 30 minutes before serving. In a large saucepan, combine the water, jasmine rice, butter and salt. Bring the mixture to a boil. Then, reduce the heat and simmer, covered, for 12 to 15 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat, and stir in the cilantro and lime juice for freshness and flavor.<\/p>\n<h3>Step 4: Shred the beef<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119141\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_5.jpg?fit=700%2C1024\" alt=\"overhead shot of a white baking dish with a purple handle filled with shredded meat; the dish is sitting on a dark brown wooden surface; a person is using two forks to pull apart the shredded meat\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Once the beef is fully cooked, remove it from the slow cooker and let it cool slightly. Discard the bay leaves, and skim excess fat from the cooking juices. Use two forks to shred the beef, then return it to the slow cooker to absorb more sauce.<\/p>\n<h3>Step 5: Serve the barbacoa<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119140\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_6.jpg?fit=700%2C1024\" alt=\"overhead shot of a black slow cooker filled with shredded meat in a brown sauce, it is set on a wooden surface\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Serve the slow-cooker beef barbacoa over the cilantro-lime rice and garnish with optional toppings like sliced radishes, fresh cilantro leaves and lime wedges.<\/p>\n<p>For a versatile meal, you can also use the barbacoa in tacos, burritos or nachos.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119139\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHD25_188730_ChristineMa_2.jpg?fit=700%2C1024\" alt=\"Slow Cooker Barbacoa is ready and served in plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Slow-Cooker Barbacoa Variations<\/h2>\n<ul>\n<li><strong>Try in tacos:<\/strong> Serve the shredded beef in soft <a href=\"https:\/\/www.tasteofhome.com\/recipes\/corn-tortillas\/\" data-name=\"www.tasteofhome.com\/recipes\/corn-tortillas\/\" data-module=\"content engagement\" data-position=\"embedded links\">corn tortillas<\/a> with pico de gallo, avocado slices and a squeeze of lime for a delicious taco night.<\/li>\n<li><strong>Use in a salad:<\/strong> For a lighter option, serve the barbacoa over a bed of mixed greens with avocado, black beans, corn and a drizzle of chipotle-lime dressing.<\/li>\n<\/ul>\n<h2>How to Store Slow-Cooker Barbacoa<\/h2>\n<p>After the barbacoa in the slow cooker has cooled, store it in an airtight container in the refrigerator for up to three days. Be sure to include some of the cooking juices to keep the beef moist.<\/p>\n<h3>Can you freeze barbacoa?<\/h3>\n<p>To freeze, let the barbacoa cool completely. Place the meat and cooking juices in a freezer-safe container or bag, separating it into portions if desired. Freeze for up to three months. Thaw it in the refrigerator overnight before reheating.<\/p>\n<h3>How do you reheat barbacoa?<\/h3>\n<p>Reheat the barbacoa in a skillet over medium heat, adding a little bit of broth or water if necessary to prevent it from drying out. You can also reheat it in the microwave or in a slow cooker on the warm setting.<\/p>\n<h3>Can you make barbacoa in the slow cooker ahead of time?<\/h3>\n<p>You can prepare the barbacoa recipe in the slow cooker up to two days in advance and store it in the refrigerator. When you&#8217;re ready to serve, reheat the meat in the slow cooker or on the stovetop with a little bit of the reserved cooking liquid.<\/p>\n<h2>Slow-Cooker Barbacoa Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2119138\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHD25_188730_ChristineMa_3.jpg?fit=700%2C1024\" alt=\"Slow Cooker Barbacoa is ready and served in plate\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">CHRISTINE MA FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What does <em>barbacoa<\/em> mean?<\/h3>\n<p><em>Barbacoa<\/em> is the Spanish word for &#8220;barbecue.&#8221; It traditionally refers to a Mexican method of slow-cooking beef, goat or lamb over an open fire or in a pit. Today, it is often prepared in slow cookers or pressure cookers.<\/p>\n<h3>What does barbacoa taste like?<\/h3>\n<p>Barbacoa is juicy, tender and packed with flavor. The combination of chipotle peppers, lime and spices gives it a smoky, spicy and slightly tangy taste.<\/p>\n<h3>How do you serve slow-cooker barbacoa?<\/h3>\n<p>Barbacoa can be served over rice; in tacos, burritos and enchiladas; or as a topping for nachos and salads. We recommend garnishing slow-cooker beef barbacoa with lime wedges, fresh cilantro, and perhaps some <a href=\"https:\/\/www.tasteofhome.com\/recipes\/guacamole\/\" data-name=\"www.tasteofhome.com\/recipes\/guacamole\/\" data-module=\"content engagement\" data-position=\"embedded links\">guacamole<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/mild-tomato-salsa\/\" data-name=\"www.tasteofhome.com\/recipes\/mild-tomato-salsa\/\" data-module=\"content engagement\" data-position=\"embedded links\">salsa<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My husband adores this slow-cooker barbacoa simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. \u2014Aundrea McCormick, Denver, Colorado<\/p>\n","protected":false},"author":8024,"featured_media":2118808,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,307308,307313,304328,305271,304292,304338,303966,303887,306848,304268,307307,305383,305374,324623,307579,307559,304078,303883,307594,304353],"categories-v2":[308623,310347,310349,308319,308984,308481,309216,308305,308992,308495,308478,309603,259483,310342,309391,309381,309177,310563,310541,308698,309004,308476,339211,309005],"coauthors":[343402],"recommended_recipes":[{"post_title":"Slow-Cooker Ranch Chicken","post_link":"\/recipes\/slow-cooker-ranch-chicken\/","post_image":"\/wp-content\/uploads\/2022\/02\/Slow-Cooker-Ranch-Chicken_EXPS_FT24_54389_EC_051024_1.jpg"},{"post_title":"Slow-Cooker Pot 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Lasagna","post_link":"\/recipes\/slow-cooker-lasagna\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slow-Cooker-Lasagna_EXPS_FT23_11588_ST_1003_5.jpg"},{"post_title":"Slow-Cooker Pizza","post_link":"\/recipes\/slow-cooker-pizza\/","post_image":"\/wp-content\/uploads\/2017\/09\/Crock-Pot-Pizza_EXPS_SCMBZ17_13891_B01_11_3b.jpg"},{"post_title":"Slow-Cooker Roast Chicken","post_link":"\/recipes\/slow-cooker-roast-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Slow-Cooker-Roast-Chicken_EXPS_TOHD24_182867_KristinaVanni_8.jpg"},{"post_title":"Slow-Cooker Carnitas","post_link":"\/recipes\/slow-cooker-carnitas\/","post_image":"\/wp-content\/uploads\/2017\/09\/Slow-Cooker-Carnitas_EXPS_SDAM17_191361_D12_02_7b.jpg"},{"post_title":"Slow-Cooker Chicken Potpie","post_link":"\/recipes\/slow-cooker-chicken-potpie-recipe\/","post_image":"\/wp-content\/uploads\/2024\/01\/Slow-Cooker-Chicken-Pot-Pie_EXPS_TOHcom23_271847_DR_02_07_5b.jpg"},{"post_title":"Slow-Cooker 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Ribs","post_link":"\/recipes\/slow-cooker-ribs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Slow-Cooker-Ribs_exps7265_WTH.CW1973175B03_23_1b_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/","name":"Slow-Cooker Barbacoa","datePublished":"2018-01-01","dateModified":"2025-03-04","prepTime":"PT45M","cookTime":"PT07H00M","totalTime":"PT07H45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"This slow-cooker barbacoa is simmered in lime juice, chipotle and cumin for a tender, flavorful beef dish. Top it with cilantro and a spritz of lime. Serve it with rice, tortillas or salad greens.","recipeIngredient":["1\/4 cup lime juice","1\/4 cup cider vinegar","3 chipotle peppers in adobo sauce","4 garlic cloves, thinly sliced","4 teaspoons ground cumin","3 teaspoons dried oregano","1-1\/2 teaspoons pepper","3\/4 teaspoon salt","1\/2 teaspoon ground cloves","1 cup reduced-sodium chicken broth","1 boneless beef chuck roast (3 to 4 pounds)","3 bay leaves","RICE:","3 cups water","2 cups uncooked jasmine rice, rinsed and drained","3 tablespoons butter","1-1\/2 teaspoons salt","1\/2 cup minced fresh cilantro","2 tablespoons lime juice","Optional: sliced radishes, fresh cilantro leaves and lime wedges"],"recipeInstructions":[{"@type":"HowToStep","name":"Blend the sauce","text":"Combine the lime juice, cider vinegar, chipotle peppers, garlic, cumin, oregano, pepper, salt and cloves in a blender. Cover and process until smooth. Add the chicken broth and pulse until well mixed.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prepare the roast","text":"Place the boneless beef chuck roast and bay leaves in a 5-quart slow cooker. Pour the blended sauce over the roast's top, ensuring it's evenly coated. Cover and cook on low for seven to nine hours or until the beef is tender and easily shreddable.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Make the rice","text":"Start cooking the rice about 30 minutes before serving. In a large saucepan, combine the water, jasmine rice, butter and salt. Bring the mixture to a boil. Then, reduce the heat and simmer, covered, for 12 to 15 minutes or until the liquid is absorbed and the rice is tender. Remove from the heat, and stir in the cilantro and lime juice for freshness and flavor.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Shred the beef","text":"Once the beef is fully cooked, remove it from the slow cooker and let it cool slightly. Discard the bay leaves, and skim excess fat from the cooking juices. Use two forks to shred the beef, then return it to the slow cooker to absorb more sauce.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_5.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Serve the barbacoa","text":"Serve the slow-cooker beef barbacoa over the cilantro-lime rice and garnish with optional toppings like sliced radishes, fresh cilantro leaves and lime wedges. For a versatile meal, you can also use the barbacoa in tacos, burritos or nachos.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa-TOHVS21_188730_BL_07_26_6.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Perry Santanachote"}],"nutrition":{"@type":"NutritionInformation","calories":" 513 calories","fatContent":"21g fat (9g saturated fat)","cholesterolContent":"122mg cholesterol","sodiumContent":"882mg sodium","carbohydrateContent":"40g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"37g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.733333,"reviewCount":45,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","video":{"@type":"VideoObject","name":"Slow-Cooker Barbacoa","description":"Check out this video for how to make Slow-Cooker Barbacoa","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/ZoKipAat\/poster.jpg?width=720"],"uploadDate":"2021-08-10 19:49:57","duration":"P0DT0H1M55S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/ZoKipAat-3rTW9UQq.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Pooch60"},"reviewBody":"This was very good. My husband loved it! When first putting it together, I thought the sauce was extremely spicy from the chipotle peppers, but after adding the broth and cooking, it was not too spicy at all. Very nice!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sherrille"},"reviewBody":"One of the better Barbacoa recipes I've tried.  My chuck roast was frozen solid, so I pressure cooked it in my countertop Quick Cooker for 120 minutes.  Ingredients remained the same. It shredded easily and was infused with flavor.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBike"},"reviewBody":"A superb recipe!  Although I hate to change up the ingredients in a recipe that I am reviewing, I had a three-pound tritip in the freezer and so I did use a different cut of meat.  I slow cooked it in my oven--started out with 350 degrees F and kept reducing heat until the oven was at 250 degrees F.  At 4 hours of cooking the barbacoa, the beef was fork tender and the sauce was plentiful enough to dress the shredded beef.  This would be great as soft tacos for a crowd.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Meggin"},"reviewBody":"<p>Unbelievably delicious.  Every aspect of it.  Fabulous.  Made it a couple of months ago and am making again this coming week.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-09-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Molly195"},"reviewBody":"<p>Delicious! Don't have cloves, used beef broth instead of chicken, and didn't make the rice because we were having tacos.<\/p><p>Second day, it is even better! SO good! Turns out I do like it better in a rice bowl because it's really juicy and messy for tacos, but flavors the rice really well. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCoathanger"},"reviewBody":"I don\u2019t think this recipe was intended for roast beef sandwiches, but it should be! I doubled the lime, omitted cloves (personal preference) and let it cook for a very full 9 hours, if not more. I cooled the juice from the slow cooker to make it easier to skim the fat, but shredded the meat while it was still warm. The star of this sandwich was the meat. Thank you for sharing a terrific recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveFlower"},"reviewBody":"Not bad, but it needed ummphh. I omitted the cloves bc personally, I despise the flavor. When it was done cooking, I sampled the sauce and it was meh, at best. It had the heat, but the flavor just was meh. So I added about 1 1\/2 tbsp of chili powder and 2 tsp of garlic salt and that punched up the flavor quite a bit. Now I\u2019m happy with it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeTrumpet"},"reviewBody":"This was amazing. I made it exactly as it appears in the recipe.  The spice was perfect.  The rice was so flavorful as well. This is a keeper for my family!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDog"},"reviewBody":"Very good!  I bought a bit less than a pound of chuck steak, cut the remaining ingredients by 75%, and used my 2-quart slow cooker.  I served it with the cilantro-lime rice and put some fresh salsa on top.  It made a satisfying meal for two without leftovers.Like others, I am somewhat sensitive to a high level of spiciness.  Awhile back I noticed 8-ounce cans of adobo sauce next to the chipotle peppers in adobo sauce at my local grocery store, and decided to try it.  It is not as spicy as using the whole canned pepper; I used about a tablespoon for my small-sized recipe.  I refrigerate the unused sauce in a jar and it keeps for a very long time.  Another plus: by using the adobo sauce and minced garlic I eliminated the need to use my blender, resulting in fewer dishes to wash.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-07-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeAirBalloon"},"reviewBody":"This recipe is SO good. Taste just like chipotle barbacoa beef. I shredded the roast with a hand mixer, way too lazy for forks :) If you're looking for a good copy cat recipe of chipotle barbacoa beef, look no further.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanGuitar"},"reviewBody":"Very good. The only issue I have with this recipe is the direction to use \"3 chipotle peppers in adobo sauce\". FINALLY found some 7 oz cans of chipotle peppers in adobo sauce in the Mexican food section of store. Bought 3 cans. Thankfully didn't used all three cans, but I did use one. Obviously more than 3 peppers in the can of sauce. HOT!  We love spicy food, but next time I'll think I'll pull just 3 peppers from the can, discard the rest, and use all the sauce. Actually tasted fine tamed down a bit with sour cream when served. LOL  My misinterpretation of the instructions. Will make again. Would make fabulous burritos combined with rice and bean , rolled in homemade flour tortillas. Good recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBlowdryer"},"reviewBody":"So easy and delicious! Not bad for not authentic Mexican barbacoa, but loved it! I put everything directly on the crock pot, without blending. The only thing I added was thyme, because I love the flavor. I LOVED the rice. All my family enjoy this recipe with black beans and a little bit of salsa. Yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveRaindrop"},"reviewBody":"Made this last week and it was amazing! Did not have cloves, and don\u2019t really like cloves, so substituted chili powder as one other reviewer suggested. It had a nice boost of flavor from the chipotle peppers but not too hot. Cooked for 9 hours in the crock pot but it was still too tough to shred easily. Finished on top of stove for about an hour and it was perfect. The liquid simmered down and was soaked up by the meat. Next time I make it I will cook on top of stove as I usually cook a chuck roast for stew. We ate in soft tacos with avocado and other taco toppings, and over rice another night. Can\u2019t wait to make it again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePlane"},"reviewBody":"Loved the rice.  It was delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-02-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTooth"},"reviewBody":"My family loved this recipe.  We found it flavorful and not spicy at all. Some ate it as a taco on flour tortillas with the usual fixings, lettuce, tomatoes, avocados, sour cream, hot sauce and some ate is as a \u201cbowl\u201d layering it: rice , meat, and the taco toppings.  I froze the extra liquid to make into a gravy, add to soups or anything else I can think of.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenWheel"},"reviewBody":"Love this recipe!!  Will be doing this one again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-06-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCandy"},"reviewBody":"Easy to make and the flavor is fantastic.  An instant family favorite!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedMustache"},"reviewBody":"I made this exactly as the recipe states and it is delicious.  We all loved it, it has just the right amount of spiciness, the cilantro lime rice is a great for this as it goes well with  the heat that is in this dish.  We will be making this again, its definitely a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleWheel"},"reviewBody":"This was fabulous!!! Husband and both kiddos asked for seconds for both the meat and rice and said they could eat it every night! The only substitutions I made was with the rice, used olive oil in place of butter, brown rice, chicken stock and less salt because of salt. Delicious!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBug"},"reviewBody":"cider vinegar and lime juice overpowered other flavors. Wont be trying this again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-11-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenSeahorse"},"reviewBody":"We really enjoyed this creation. But I added 2 tspn dried thyme and substituted 1 cup of red wine with 1 tspn of  Better Than Bouillon beef base for the chicken broth.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBottle"},"reviewBody":"Tasty and a nice change up for burrito filling.  I liked it with a little fresh lemon or lime juice sprinkled over it right before serving.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenDog"},"reviewBody":"Delicious! Even my husband liked it the man who hates pot roast. Shh don't tell.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jetluvs2cook"},"reviewBody":"THIS WAS AWESOME!!!!! I used chicken instead of beef (to cut back on calories) and also used brown rice instead to make it a little healthier....I am not big on really hot things so I cut back on the peppers also, but this will for sure be going back on my menu!!!! Thanks for an awesome recipe!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFish"},"reviewBody":"Oh my gosh was this delicious! I made it exactly to the recipe(except didn't have Cilantro for the rice) and it was extremely tasty. I'm going to freeze the meat in individual portions and make the rice in smaller portions as I need it. I will definitely make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Slow-Cooker Barbacoa","description":"Check out this video for how to make Slow-Cooker Barbacoa","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/08\/SlowCookerBarbacoa_DIYD_188730_072621_H.mp4","duration":"115","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2021\/08\/exps188730_TH153343C04_15_5b-9.jpg","advertising":true,"jw_id":"ZoKipAat","jw_url":"http:\/\/content.jwplatform.com\/videos\/ZoKipAat-3rTW9UQq.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/ZoKipAat\/poster.jpg?width=720","jw_publish_date":"08\/11\/2021"},"rms_legacy_id":"188730","romance_copy_dek":"This slow-cooker barbacoa is simmered in lime juice, chipotle and cumin for a tender, flavorful beef dish. Top it with cilantro and a spritz of lime. Serve it with rice, tortillas or salad greens.","enhanced_recipe_title":"Slow-Cooker Barbacoa","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup lime juice","IngredientText":"1\/4 cup lime juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup cider vinegar","IngredientText":"1\/4 cup cider vinegar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 chipotle peppers in adobo sauce","IngredientText":"3 chipotle peppers in adobo sauce"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 garlic cloves, thinly sliced","IngredientText":"4 garlic cloves, thinly sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 teaspoons ground cumin","IngredientText":"4 teaspoons ground cumin"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons dried oregano","IngredientText":"3 teaspoons dried oregano"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons pepper","IngredientText":"1-1\/2 teaspoons pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon salt","IngredientText":"3\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cloves","IngredientText":"1\/2 teaspoon ground cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup reduced-sodium chicken broth","IngredientText":"1 cup reduced-sodium chicken broth"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 boneless beef chuck roast (3 to 4 pounds) ","IngredientText":"1 boneless beef chuck roast (3 to 4 pounds) "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 bay leaves","IngredientText":"3 bay leaves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"RICE:","IngredientText":"RICE:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups water","IngredientText":"3 cups water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups uncooked jasmine rice, rinsed and drained","IngredientText":"2 cups uncooked jasmine rice, rinsed and drained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons butter","IngredientText":"3 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons salt","IngredientText":"1-1\/2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup minced fresh cilantro","IngredientText":"1\/2 cup minced fresh cilantro"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons lime juice","IngredientText":"2 tablespoons lime juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Optional: sliced radishes, fresh cilantro leaves and lime wedges","IngredientText":"Optional: sliced radishes, fresh cilantro leaves and lime wedges"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","RecipeId":188730,"AttachmentSourceId":null,"AttachmentSource":"Christine Ma for Taste Recipes","PhotoCredit":"Slow-Cooker Barbacoa Recipe photo by Christine Ma for Taste Recipes","VideoCode":"[dam-video dam-id=\"42897\"]","RecipeAttachmentFileName":"Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","ContributorId":null,"Firstname":"Aundrea","Lastname":"McCormick","City":"Denver","StateDescription":"Colorado","IsCommunityCook":false,"TimeCallout":"Prep: 45 min. Cook: 7 hours","MinimumServingQuantity":8,"MaximumServingQuantity":8,"Yield":"8 servings.","DigitalTitle":"Slow-Cooker Barbacoa","SubmittedTitle":"Crockpot Barbacoa","RecipeTypeId":1,"AverageRating":4.73,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD25_188730_ChristineMa_4.jpg","PreparationTimeInMinutes":45,"CookTimeInMinutes":420,"TotalTimeInMinutes":465,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Slow Cooker Barbacoa","OriginalSourceProject":"Slow Cooker Barbacoa","ContestPlacement":"1st Place","Trailer":"<h2>Barbacoa Tips<\/h2> \r\n\r\n<h3>What does barbacoa taste like?<\/h3> \r\nBarbacoa is tender and juicy and has a good kick of spice from chipotle peppers. Feel free to adjust to your own level of spice preference.  \r\n\r\n<h3>What does barbacoa mean?<\/h3> \r\nBarbacoa comes from the early indigenous Caribbean people\u2019s cooking style of slow roasting meat seasoned with garlic, spices and chipotle peppers over fire. Its origins helped shape what we today call barbecue.  \r\n\r\n<h3>What kind of meat is barbacoa?<\/h3> \r\nBarbacoa is typically made with beef, but it\u2019s not uncommon for pork to be used as well.  \r\n\r\n<i>Research contributed by <a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Culinary Assistant<\/i>","Metadescription":"Serve slow-cooker barbacoa over rice. Otherwise, tacos and burritos would make great vessels as well. Wedges of lime and pico de gallo are a must, no matter what! ","DigitalHeadnotes":"My husband adores this slow-cooker barbacoa simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. \u2014Aundrea McCormick, Denver, Colorado","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.","SequenceNo":1},{"Direction":"   Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.","SequenceNo":2},{"Direction":"   Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.","SequenceNo":3},{"Direction":"   Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice and, if desired, radishes, cilantro and limes.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Cuisine","ID":0},{"Name":"Mexican Dinners","ID":89776},{"Name":"Mexican Recipes","ID":89736}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Cinco de Mayo Dinners","ID":104242},{"Name":"Cinco de Mayo Recipes","ID":104230}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Beef Main Dishes","ID":100409},{"Name":"Beef Recipes","ID":100413},{"Name":"Beef Slow Cooker Recipes","ID":101293},{"Name":"Rice Dinner","ID":100633},{"Name":"Rice Recipes","ID":100637}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[{"Name":"Winning Recipes","ID":0},{"Name":"Winning Dinner Recipes","ID":107215},{"Name":"Winning Slow Cooker Recipes","ID":107231}],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Winning Recipes","ID":304353},{"Name":"Cuisines","ID":305271},{"Name":"Mexican","ID":305383},{"Name":"North America","ID":305374},{"Name":"Gear","ID":303966},{"Name":"Appliances","ID":304032},{"Name":"Slow Cooker","ID":304078},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Beef Roasts","ID":307313},{"Name":"Meat & Poultry","ID":307307},{"Name":"Rice","ID":307579},{"Name":"Rice & Grains","ID":307559},{"Name":"White Rice","ID":307594},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":16,"NutritionalAnalyisParagraph":"1\/2 cup beef mixture with 2\/3 cup cooked rice: 513 calories, 21g fat (9g saturated fat), 122mg cholesterol, 882mg sodium, 40g carbohydrate (1g sugars, 1g fiber), 37g protein.","NoOfRatings":45,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Slow-Cooker Barbacoa Tips","TipText":"<h3>What does barbacoa mean?<\/h3>Barbacoa is the Spanish word for \"barbecue\" and is traditionally prepared using beef, goat or lamb. It was originally a Mexican cooking style of slow-roasting meat seasoned with garlic, spices and chipotle peppers over an open fire. It has since evolved to be cooked in a pit covered with leaves.<div><h3>What does barbacoa taste like?<\/h3>Barbacoa is tender and juicy and has a good kick of spice. Ours uses chipotle peppers, while other recipes use various combinations of peppers, spices and other ingredients like garlic, oregano and lime juice.<br><div><h3>What kind of meat is barbacoa?<\/h3>Barbacoa is typically made with beef in the U.S., but lamb and goat are also commonly used in Mexico. <h3><\/h3><h3>How do you serve slow-cooker barbacoa?<\/h3>Our recipe serves barbacoa over rice, but you can use it in tacos, enchiladas, quesadillas, <a href=\"https:\/\/www.tasteofhome.com\/collection\/burrito-recipes\/\">burritos<\/a>, or even as an add-on to nachos or a salad. We recommend serving the meat with toppings such as lime wedges, cilantro, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-guacamole\/\">guacamole<\/a> or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pico-de-gallo\/\">pico de gallo<\/a>.<h3>How do you store slow-cooker barbacoa?<\/h3>This slow-cooker barbacoa recipe keeps well in the refrigerator. Cool the meat and cooking juices, and then cover and refrigerate for up to 3 days. If you still have leftovers, place cooled meat and cooking juices in freezer containers and freeze for up to 3 months.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/alicia-rooker-rdn\/\">Alicia Rooker<\/a>, RDN, Taste Recipes Senior Recipe Editor\/Tester,<\/i> and <i><a href=\"https:\/\/www.tasteofhome.com\/author\/maggie-knoebel\/\">Maggie Knoebel<\/a>, Taste Recipes Associate Recipe Editor\/Tester<\/i><\/div><\/div>"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Slow-Cooker Barbacoa"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slow-Cooker Barbacoa Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Slow-Cooker Barbacoa Recipe","description":"Slow-cooker barbacoa is a tender, flavorful and versatile beef dish that can be served with rice, in tacos or atop a salad.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/","og_locale":"en_US","og_type":"article","og_title":"Slow-Cooker Barbacoa","og_description":"Slow-cooker barbacoa is a tender, flavorful and versatile beef dish that can be served with rice, in tacos or atop a salad.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2025-03-04T20:30:23+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"6 minutes","Written by":"Perry Santanachote"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/","url":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/","name":"Slow-Cooker Barbacoa Recipe","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","datePublished":"2017-09-09T00:20:00+00:00","dateModified":"2025-03-04T20:30:23+00:00","description":"Slow-cooker barbacoa is a tender, flavorful and versatile beef dish that can be served with rice, in tacos or atop a salad.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Slow-Cooker-Barbacoa_EXPS_TOHD25_188730_ChristineMa_2.jpg","width":1200,"height":1200,"caption":"Slow Cooker Barbacoa Exps Tohd25 188730 Christinema 2"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-barbacoa\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Meat &amp; 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