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Perfectly tender, incredibly flavorful, and beyond easy, Crockpot Barbacoa requires hardly any effort from the cook. The slow cooker does all the work to make versatile, sweet-spicy shredded beef that’s wonderful in tacos, burritos, rice bowls, and more.

Delicious Details
- Cuisine Inspiration: Mexican
- Primary Cooking Method: Slow cooker
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
An Easy Barbacoa Recipe For Your Crockpot
Throw a piece of beef into your crockpot along with juicy chunks of pineapple, chipotles, and other spices, garlic, and onion, and within a few hours, you’ll have beautifully cooked barbacoa that’s perfect for all sorts of dinners.
Stuff this meltingly soft meat into gluten free flour tortillas or pair it with my homemade corn tortillas recipe along with a big spoonful of pico de gallo and a drizzle of avocado crema. But really, you could use it in so many ways, and that’s just one of the reasons I love this recipe. Here are a few more:
- Minimal effort. Don’t you love how the slow cooker or crockpot does most of the work for you? Just set it, forget it, and you’ll have a big pot of barbacoa ready to go at dinnertime.
- Versatile. Add barbacoa to a burrito bowl or a simple side of rice, use it as the main ingredient in a homemade burrito, or add a generous scoop to a quesadilla. You can’t go wrong!
- An excuse for all the toppings. I love ramping up a serving of barbacoa with my favorite toppings like shredded cheese, sour cream, diced avocado, chopped onion, and cilantro.
- Make a lot. I also love that this recipe makes a lot of barbacoa, so you can eat some now and save some for lunches later in the week.
What is Barbacoa Meat?
Barbacoa is a traditional Mexican dish that refers to the slow cooking of meat such as beef, pork, goat, or lamb. In the U.S., barbacoa is most often made with beef, typically a tougher cut like chuck roast or brisket. The meat is cooked long and slow in a sweet-savory sauce until very tender, then it’s shredded up and used in all sorts of dishes from tacos to burritos. I love using canned pineapple and juice plus lime juice to add a little natural sweetness to my barbacoa recipe.
Recipe Ingredients
I’ve outlined the ingredients needed to make this crockpot recipe, along with a few notes on substitutions if needed. Make sure to check the recipe card at the end of this post for the full ingredient amounts.
- Pineapple Tidbits: Choose tidbits in juice, not syrup, because you’ll use the juice, too.
- Red Onion: Or substitute a yellow or white onion.
- Tomato Paste
- Chipotles and Adobo Sauce: Pick up a can of chipotles in adobo; you will need both the chilies and their sauce. Be sure to use a gluten free brand, if needed, such as Embasa and Pastene (at the time of writing. Always check labels and company websites for updated information).
- Lime: Fresh lime juice adds fresh flavor. In a pinch, use bottled lime juice.
- Garlic: Feel free to add more garlic if you like a lot of garlic.
- Seasonings: Kosher salt, cumin, dried oregano, and black pepper.
- Beef: I prefer chuck roast because it’s a more economical cut of beef. You could also use brisket.
- To Serve: Corn or flour tortillas, rice, cauliflower rice, rolls, and toppings including pico de gallo, salsa, taco slaw, guacamole, cheese, sour cream, etc.
How to Make Crockpot Barbacoa
A few easy steps are all you’ll need to take to put together this recipe, and I’ve included an overview in the photos below of how to do it. Find the detailed instructions in the recipe card lower down.
- Make the sauce. Stir together the pineapple, onion, tomato paste, chipotles and adobo sauce, lime juice, garlic, salt and pepper, cumin, and dried oregano in the crockpot.
- Add meat. Place the roast in the crockpot and cover it with some of the liquid, then cook on low for 8-10 hours. It should be very tender.
- Shred the beef. Remove the beef from the slow cooker and use two forks to shred it.
- Add beef back to crockpot. Return the shredded beef to the crockpot and toss it with the sauce.
Tips and Variation Ideas
- Sear the meat – For a little crisp flavor and texture, sear the meat in a pan with 2 tablespoons of olive oil on both sides before placing it in the crockpot.
- Add more spice – If you like a lot of spice, stir in some chili powder or cayenne pepper.
- Try other meat – You can use this general method to make barbacoa with other meat such as pork or lamb.
- Add-ins – For a bit of extra tanginess, a tablespoon or two of apple cider vinegar can be added to the crockpot. Some people also like to add a bay leaf or 1 cup of beef broth for additional depth of flavor.
How to Store and Reheat Extras
- Fridge – Transfer cooled barbacoa to an airtight container and store it in the fridge for up to 5 days.
- Freezer – Place cooled meat in a freezer-safe container or sealable freezer bag and store it in the freezer for up to 3 months. Thaw the meat in the fridge before reheating it.
- To Reheat – Add the meat to a microwave-safe bowl and heat it in the microwave in 1-minute spurts, stirring after each minute, until hot. Or, heat the meat in a pot set over medium-low heat, stirring often, until heated through.
Make It a Meal
As mentioned, crockpot barbacoa is as versatile to use as it is easy to prepare! From sandwiches to tacos, you can add it to so many meals. Here are a few suggestions to get you started:
- Tostadas. Learn how to make tostada shells, then make tostadas with barbacoa and with cilantro lime taco slaw.
- As a sandwich. Make easy sandwiches (or Mexican torta) with barbacoa, a piece or two of your favorite cheese, and a batch of gluten free Hawaiian rolls or gluten free hamburger buns!
- With rice and beans. Whip up a hearty dinner plate with cilantro lime rice or instant pot Spanish rice, instant pot pinto beans, and barbacoa!
- Salsa. For a low-carb snack or meal, serve a big portion of barbacoa with mango avocado salsa or easy guacamole on the side.
- Grain bowls. Add barbacoa meat to a colorful Mexican quinoa salad and finish with your choice of jalapeno ranch dressing or Southwestern dressing.
- Burrito bowls. Swap the meat in my easy beef burrito bowl for barbacoa and add the toppings you love!
More Crockpot Dinner Ideas
Crockpot Barbacoa
Ingredients
- 16 oz. can pineapple tidbits in juice, including the liquid
- half of a red onion, diced
- 2 Tablespoons tomato paste
- 2 chipotles in adobo, minced
- 2 Tablespoons adobo sauce from the can of chipotles in adobo
- juice of a lime
- 2 cloves garlic , minced
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 3-4 lbs. beef chuck roast trimmed of excess fat
- corn or flour tortillas, rice, cauliflower rice, or rolls for serving, gluten free if needed
- Toppings for serving, such as pico de gallo, salsa, taco slaw, guacamole or avocado cream, queso fresco or shredded cheddar cheese, sour cream or crema, sliced jalapano, diced red onion, cilantro, etc.
Instructions
- Combine the 16 oz. can pineapple tidbits in juice, half of a red onion, diced, 2 Tablespoons tomato paste, 2 chipotles in adobo, minced, 2 Tablespoons adobo sauce, juice of a lime, 2 cloves garlic, minced, 1 teaspoon kosher salt, 1 teaspoon cumin, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper in your slow cooker and stir together.
- Add the 3-4 lbs. beef chuck roast and move around to cover with some of the liquid.
- Cook on low for 8-10 hours, or until the beef shreds easily with a fork.
- Remove the beef from the slow cooker and use two forks to shred the beef, discarding any excess fat. Return the beef to the slow cooker and toss in the sauce.
- Spoon into tortillas, over rice, or in rolls and serve with your favorite toppings.
Brianne, I’m head over heels for these! They look crazy good!
They were! I need to make them again!
This sounds delicious! I love sweet/spicy dishes, and I have a can of pineapple and a can of chipotles in adobo in the pantry just waiting to be used. Maybe I’ll pick up a roast on Saturday to try this one. 🙂 [#PinItThurs]
Yes, sweet and spicy/smoky always works well together. It’s really tasty and easy!
Love using my slow cooker Brianne and these sandwiches look like just the thing to make! A big fan of chipotle and I love that you paired it with pineapple – yum!
Thanks Trish – I do love the sweet, smoky and spicy!
Chipotle? YES. On everything 🙂 And a sandwich has to be once of favourite meals. I’m sold.
I know, chipotle is sooo good!!!
LO-VE this Brianne, especially the pineapple addition for a little sweet and a little salty. The sauce on this looks to die for. Can’t wait to sink my teeth into this one, totally my kinda meal. Pinned!
Thank Krista! I love a little something sweet in my spicy food, though this isn’t TOO spicy.
Wow! Looks delicious, yes, I bet this this does warm up your home quite nicely. Love the combination.
Thanks! Yes, it does smell wonderful as it cooks.