Tender, Juicy Beef Barbacoa (Slow Cooker or Instant Pot)
Simmered in citrus juices and the perfect blend of spices, this smoky and tender shredded beef barbacoa is the ultimate barbacoa recipe! Make it in your slow cooker or Instant pot.
Ingredients
- 3 lbs beef chuck roast, cut into 2 inch cubes ((can also use beef brisket))
- 1 medium onion, diced
- 6 cloves garlic, peeled and smashed
- 3/4 cup fresh squeezed orange juice ((about 2 oranges))
- 1/4 cup fresh squeezed lime juice ((about 2 limes))
- 2 tbsp apple cider vinegar
- 1 tbsp tomato paste
- 1 tbsp cumin
- 2 tsp chipotle powder ((can be spicy, adjust to taste))
- 2 tsp oregano ((fresh or dried))
- 2 tsp salt
- 1/2 tsp ground cloves
- 2 tbsp ghee ((or other cooking oil))
- romaine lettuce ((or sub Siete Tortillas or other sturdy lettuce))
- cilantro
- avocado
- lime wedges
Directions
- 1
Cut beef into cubes and set aside. Prep onion and garlic as noted.
- 2
Combine orange juice, lime juice, vinegar, tomato paste, cumin, chipotle powder, oregano, salt and ground cloves in a bowl or jar and mix well.
- 3
Press the sauté button on the instant pot and add ghee. Once hot, add in the beef and brown it on all sides. Press cancel on the instant pot once the beef is browned.
- 4
Add in the diced onion and garlic cloves and pour the juice/seasoning mixture all over everything.
- 5
Secure the lid on the instant pot and close the pressure valve. Press the "manual" button (or "pressure cook" button) and set the time to cook for 30 minutes at high pressure. Once the time is up, let the pressure naturally release on its own for 20 minutes.
- 6
Manually release any remaining pressure and remove the lid. Shred the beef with two forks.
- 7
Serve beef in bowls over greens, in lettuce wedges or in tortillas with your favorite toppings.
- 8
Follow steps 1-2 above.
- 9
Set your oven to broil.