Barbacoa is a vastly popular recipe that makes a tender, tangy, and flavorful shredded meat.In this recipe we are staying mostly traditional with the flavors however where beef cheek was the original meat, we are using a bison shoulder roast, which will be an arm or chuck roast.Barbacoa was also often cooked in pits, dug into the ground, and due to timing and my lack of motivation, I did not dig a pit for this, I used the reliable and more modern slow cooker.This recipe makes an incredibly versatile meat that is perfect for tacos but also great in enchiladas, burritos, taco salad, quesadillas, burrito bowl - the options are limitless, and the leftovers are even better!
1 TB mexican oregano (regular oregano can be substituted)
1/2 tsp ground clove
1 bottle (12oz) dark beer (I used Negra Modelo)
3 bay leaves
Directions
Cut up the roast into chunks, about 2in by 2in, and seasoning with salt and pepper
Heat a skillet up to med-high/high heat
Add a TB of cooking oil (canola or vegetable)
Add a single layer of meat and sear on all sides to get a nice, browned crust
Continue until all meat is cooked
Add cooked meat into your slow cooker
In a blender add the garlic, chiles, lime juice, vinegar, cumin, oregano, clove, and beer
Pulse or blend until mixed and smooth, this will be quick
Pour blended mixture over the meat in the slow cooker
Try to arrange the meat so that as much is covered by the sauce as possible
Add in the bay leaves
Cover and cook on low for 8 – 10 hours or high 4 – 5 hours
The meat is ready when it shreds easily and is fork tender (as in when you try to pick up a chunk of the meat with a fork it just falls apart deliciously!)
Serve as tacos with our recommendations below or use as a topping or filler in any dish, sandwich, salad, etc!
Recipe Note
Taco Ideas:
Tortillas: Corn or flour, we recommend tossing them over a fire for a quick char
