Beef Barbacoa (Mexican Pulled Beef)

My tender beef barbacoa recipe is slow-cooked in citrus and spices until each bite MELTS in your mouth. Multiple cooking methods included. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Cook Time 4

Total Time 4

Servings servings

Calories 322kcal

Author Arman Liew

Ingredients

3 pounds beef chuck roast trimmed and cut into 5 to 6 pieces, room temperature
1/2 cup apple cider vinegar
1/4 cup lime juice
2 chipotle peppers in adobo sauce
2 teaspoons cumin
2 teaspoons oregano
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup beef broth

Instructions

In a small bowl, combine apple cider vinegar, lime juice, minced chipotle peppers, cumin, oregano, smoked paprika, salt, and black pepper.
Place the beef chuck roast pieces in the slow cooker. Pour the spice mixture over the beef and stir to coat, then add the beef broth.
Cover and cook on low for 8 hours or on high for 4 hours or until the beef is tender and can be easily shredded with a fork.
Once the beef is cooked, remove it from the slow cooker and shred it with two forks.

Video

Notes

Spices: You can replace the spices with 2 tablespoons taco seasoning.

To store: Let the barbacoa cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.

To freeze: Freeze the cooled barbacoa in a freezer-safe container for up to 3 months. I like freezing it in individual portions for quick lunchtime burrito bowls or tacos.

Reheating: Warm the barbacoa in a covered skillet over medium-low heat or in the microwave until heated through. If it looks a little dry, stir in a splash of cooking juices, broth, or water to keep it juicy.

Nutrition