Crockpot Barbacoa

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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.

A spoon stirs a big bowl of crockpot barbacoa with lime slices.
  • 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.

Several beef barbacoa tacos with different toppings on each lined up on a wooden platter.

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.
The ingredients for crockpot barbacoa are portioned and text-labeled.

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.
Sliced limes and peppers garnish a bowl of crockpot barbacoa.

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.
A plate of rice and barbacoa.

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:

More Crockpot Dinner Ideas

Crockpot barbacoa is served in a bowl with lime.
5 from 1 vote

Crockpot Barbacoa

Crockpot barbacoa is a little sweet, a little spicy, and needs hardly any effort since the crock pot does all the work. Great in tacos, rice bowls, salads, and more.
Servings: 12 servings

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.

Notes

Nutrition information just includes beef, not any additional toppings, tortillas, etc.
Nutrition Facts
Crockpot Barbacoa
Amount Per Serving (1 serving)
Calories 312 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 104mg35%
Sodium 853mg36%
Potassium 602mg17%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 30g60%
Vitamin A 93IU2%
Vitamin C 6mg7%
Calcium 44mg4%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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12 Comments
  1. Chris at Hye Thyme Cafe

    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]

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