Slow Cooker Barbacoa
Updated: Mar 29
From Wikipedia: Barbacoa is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term "barbecue" derives. In contemporary Mexico, it generally refers to meats or whole sheep or whole goats slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered with agave leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro.
I love slow cooking meat because it can take a super tough piece into a juicy tender, melt in your mouth meal with minimal effort. I also love these cuts of meat because they have higher contents of collagen, gelatin and glycine. Animal proteins also have higher amounts of fat soluble vitamins (A, D, E and K), B vitamins and the iron and and zinc is more easily absorbed. Put all of this together and you'll have a healthy gut, beautiful skin, hair and nails and energy may be improved. This is a great pre and post pregnancy food, too!
Place your favorite beef roast in the slow cooker and add the following:
2 T Cumin
1 T Chipotle powder
1 T Garlic (or 3-4 chopped cloves)
1 T Oregano
1 T Salt
2 T lime juice
2 c bone broth
Place in slow cooker for 10 hours on low then shred that lovely piece of meat. I ate mine in a Mikey's tortilla with salsa and avocado. Yum!